Now that we’ve made Raw Vegan Walnut Taco “Meat”, it’s time to turn it into something delicious! Vegan burritos anyone?
Origins of Burritos
It’s not clear when or who invented the burrito, but there are several theories that place its roots in Mexican cuisine. The concept seems to have later been introduced to the US around the 1950s and has since boomed in popularity and taken on many forms. I mean, how can you go wrong with delicious ingredients stuffed in a tortilla? And in this case, a collard green “tortilla”!
How to Make Collard Green Burritos
This recipe comes together quick! It requires just 8 ingredients and 30 minutes to make.
Then simply roll it up into a burrito and dig in. Yes, lunch can really be this easy (and delicious).
We hope you LOVE this burrito! It’s:
Quick + Easy
BIG in flavor
& Seriously satisfying
These would make the perfect meal or snack on-the-go. If you can’t access collard greens, you could also make raw tacos with butter or romaine lettuce (like these Rainbow “Raw-maine” Taco Boats).
If you’re into fast and tasty Mexican-inspired dishes, be sure to check out these 14 Easy Mexican-Inspired Vegan Recipes!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
Vegan Collard Green Burritos
- 2 cups Raw Walnut Taco “Meat” *
- 3/4 cup Mexican Cheese Spread * (or something similar store-bought)
- 4 large collard greens* (as big and fresh as possible)
- 1 cup alfalfa, broccoli, or radish sprouts
- 1 cup fresh cilantro
- 1/2 small ripe avocado
- 1/2 cup pickled red onion (or thinly sliced radish)
- 1/2 cup Red Salsa (or store-bought)
- Prepare vegan taco meat and cheese spread if you haven’t already. For the cheese spread, we used the recipe for the spread and added a little hot water to thin. Be careful not to get the cheese too thin or it will make for extra-messy burritos.
- Place washed collard green leaves on a cutting board and cut off the large stems at the base. Then use a knife to thinly shave along the remaining stem at the base of the collard green to thin until pliable (this helps ease the rolling process).
- Place a collard green leaf on a cutting board and top with 1/2 cup raw taco meat, 1/4 cup sprouts, 1/4 cup cilantro, a couple slices of avocado, pickled onion (or radish), and a few spoonfuls Mexican Cheese Spread and Red Salsa (see photo).
- Roll one end of collard leaf over the fillings lengthwise. Then fold the ends in, roll again, and place wrap seam-side down on a serving plate. Repeat previous step with the remaining collard leaves and fillings.
- Best when fresh. Leftovers will keep covered in the refrigerator up to 2 days.
*If you can’t access collard greens, you could also make raw tacos with butter or romaine lettuce (like these Rainbow “Raw-maine” Taco Boats).
*To keep the recipe raw, in the Vegan Mexican Cheese sub the chipotle pepper in adobo for 1 habanero pepper (or omit for less spice).
*Prep time includes making the Raw Taco Meat and Mexican Cheese Spread.