You know when you really want a burrito for lunch, but your pitiful vegetable intake over the past couple days means you should probably have a salad? This veggie-packed burrito has you covered. It’s basically a salad, but in far more exciting burrito form. So pretty much the answer to all lunch problems. With the unofficial start of summer behind us, we could probably all use a little extra health food in our lives right now and luckily for us, these burritos are super easy to whip up and only need a couple ingredients.
Cilantro-lime cauliflower rice and spiced black beans are the base of these burritos; then, top them with whatever else you like – I went for avocado, fresh pico de gallo, and extra cilantro. Sprinkle in a little Mexican cheese blend if you’re feeling it, or add some cooked chicken or steak to really take these to the next level. Ooh, or add scrambled eggs and turn these into breakfast burritos. That’s next on my list.
Cauliflower rice sounds confusing, but really it’s quite simple. All you need to do is pulse raw cauliflower florets in the food processor until they resemble the texture of rice. My own personal preference is to have the cauliflower on the chunkier side – you don’t want cauliflower mush! Also, you can buy pre-riced cauliflower at many groceries now (often for the same price as a head of cauliflower, so that’s what I did, and it makes these even more simple!). Whether done by hand or purchased already chopped, the cauliflower then just gets a quick minute in a frying pan with chopped cilantro and plenty of lime zest and juice to give it extra flavor.
Next up, warm the black beans with some cumin, garlic powder, paprika, and honey. Mushing them up a bit in the frying pan helps them stay together too. That’s it for prep! I bought pre-made pico de gallo, but obviously you could make your own (also consider pineapple or mango salsa for an extra summery flair).
Once you’ve got your cauliflower, beans and toppings, you’re ready to start the burrito wrapping process. Collard greens make excellent wraps because they are sturdy and tend to be very large leaves. An unanticipated bonus was that unlike a traditional flour tortilla, the collards do not get soggy when left in the fridge for a few days, so you can prep a couple of these for lunches during the week without worrying about a sad, soggy burrito the next day. To make your burrito, rinse and dry the leaves thoroughly. Choose the largest leaves you can find from the bunch. Then chop off the protruding stem and use a vegetable peeler to shave down the thick part of the stem that’s left in the leaf. This will help you roll the leaf without the stem snapping as you try to fold it. Try to get the stem as close to the thickness of the leaf as you can.
Load it up with your fillings, but try not to go too crazy! I fit about a cup total of cauliflower and beans, plus the extra toppings in mine. I know I always say this, but don’t leave the avocado out of these if you know what’s good for you. The creamy texture is key! Guacamole would also be acceptable, particularly this roasted corn version.
To wrap the burrito, first fold over the bottom edge over your pile of ingredients, then fold in the sides and use both hands to keep the sides in as you roll the wrap. Your first one might look a little messy, but it will taste just as good! Use a toothpick to help hold them together if you’re not eating them right away, or do as I did and pack them tightly away in plastic containers. Unless you’re planning on photographing them, I actually wouldn’t recommend slicing them in half – too much risk of rogue ingredients!
Now that you’re fully prepped to wrap up your own healthy burrito, get out there and get these veggies into your life!
Veggie-Packed Collard Wrap Burritos
Time: 20 minutes
Yield: ~5 burritos
1 teaspoon olive or coconut oil
1 head cauliflower or 1 16-oz bag cauliflower rice (~4 cups)
Juice and zest of one lime
1/4 cup chopped cilantro
1 15-oz can black beans, drained and rinsed
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon honey
5 collard green leaves, stems trimmed and shaved down
Pico de gallo (store-bought or homemade)
Additional cilantro for topping
If your cauliflower is not pre-riced, separate it into florets and pulse in a food processor in batches until you get a rice-like texture. Heat olive or coconut oil in a large frying pan over medium heat. Add cauliflower, lime zest, and lime juice and toss for 1-2 minutes, just until the cauliflower softens a little bit. Add a pinch of salt to season. Scoop it into a bowl and set aside. In the same pan (no need to rinse it), add the black beans, spices, and honey. Mash the beans together a little bit as you mix, and cook just until the beans are heated through.
To prepare the burrito, place the collard leaf on a plate or cutting board, and add cauliflower rice (aim for ~2/3 cup) and black beans (~1/3 cup). Add toppings as desired (pico de gallo, avocado, cilantro, cheese if desired, etc.) and fold collard leaf from the bottom first over all ingredients. Tuck in the sides and continue rolling until the burrito is closed. Hold together with toothpicks if desired. These keep nicely in the fridge for a day or two, even with the avocado.