Mexican Collard Green Wrap

5 from 8 votes

Mexican Collard Green Wrap

These Healthy Collard Green Wraps are stuffed with hearty veggies like roasted sweet potatoes, caramelized onions and the healthiest “refried” beans ever. I love drizzling Spicy Green Tahini Sauce on them and digging in.

Prep Time15

Cook Time50

Total Time1 5

Course: Dinner, Lunch

Cuisine: Mexican, Vegan

Servings: wraps

Calories: 98kcal

Author: Maren Epstein

Cost: 20

Equipment

Garlic Press
Deep Large Skillet
Small Skillet
Sheet Tray
Tin Foil

Ingredients

Vegan Refried Black Beans

1 Onion chopped (save half for veggie filling)
3 Cloves Garlic pressed
2 tbsp Cumin
2 15 oz Low Sodium Black Beans Can save aquafaba
1 Lemon juiced

Veggie Filling

1 Sweet Potato 1 inch cubes
1/2 Onion Sliced

Collard Wraps

1 bunch Collard Greens stems removed

Optional Tahini Sauce

1 bunch Cilantro
1/2 bunch Parsley stems removed
2 Lemons juiced
2 tbsp Apple Cider Vinegar
1/2 C Water
1/3 C Tahini
1/4 Jalapeno seeds removed
3 Garlic Cloves
1/2 tsp Fine Grain Sea Salt

Instructions

Vegan Refried Black Beans

Pre-Heat oven to 350 degrees. Heat oil in a large deep skillet. While the oil is heating dice the onion and press the garlic with a garlic press or mince by hand. Add onions to the pan and saute for 10 minutes stiring often to make sure they don't burn. Once translucent add the garlic and cumin to and saute for another 5 minutes. Lower the heat so the garlic does not burn. Add the beans and liquid and stir. Simmer uncovered for about 25 minutes or until 1/3rd of the cooking liquid evaporates. Transfer to a food blender and process until smooth. Season to taste with lemon juice and salt.

Veggie Filling

Heat oil in a skillet. Saute onions until they are carmelized. Arange sweet potoes on a sheet tray. Lightly coat with oil and roast for 15 minutes then flip. Remove when golden brown.

Spicy Green Tahini Sauce

Combine the cilantro, parsley, lemon juice, water, vinegar, jalapeno and garlic cloves in a high speed blender. Blend until smooth. Use a tamper to press the ingredients into the blade for even emulsification.

For the Wraps

Hold each collard green leaf over boiling water for 1 minute. When the leaf is soft remove stem and trim the back. Assemble wrap by filling with black beans and the veggie filling. Roll the wrap and tuck in the sides.

Nutrition