Collard Green Wraps with Roasted Yams and Chipotle Black Beans
This gluten-free, nutrient-packed vegan burrito is bursting with spicy and smoky flavors. Using sturdy collard greens instead of a tortilla make this an ideal lunch to tote to work.
Ingredients:
For wraps:
4 large collard green leaves, de-stemmed and blanched
1 large yam, peeled, diced, and drizzled with 1 tablespoon olive oil
1 cup baked, smoked, or seared tofu
1/4 teaspoon chipotle powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/2 teaspoon maple syrup or agave
1 1/2 cup cooked black beans
1 avocado, sliced
Cilantro sprigs
For chipotle lime vinaigrette:
2 tablespoons lime juice
2 tablespoons olive oil
1 pinch salt
1/4 teaspoon chipotle powder
Directions:
- To prep collard greens, slice off stem and remove thickest part of the large vein with a sharp knife. Drop into a pot of boiling, generously salted water for about 45 seconds. Remove and place in a bowl of ice cold water. Blot dry.
- Roast yam in a 425-degree oven until tender and a little crispy, about 25 minutes.
- Season black beans with chipotle powder, cinnamon, salt, and maple syrup or agave.
- Whisk together all ingredients for vinaigrette.
- Place all ingredients for wrap at bottom end of collard green. Top with tofu, avocado, and cilantro springs. Roll up like a burrito. Cut in half and serve with vinagrette.