Healthy sweet potato black bean collard wraps that will keep you full for hours.
These are a few of my favorite things – sweet potatoes, avocados, black beans, burritos, and spicy. Also, Clark. Clark is back! Everybody say "Hiiiiiiiiii, Clark!"
Excuse my enthusiasm – I've just really missed my dude. 5 weeks is way, way too long to be apart. Thankfully, I survived to tell the tale and to give you the gift of burritos. Life is good today.
This kind of recipe is my favorite to make and to share – when I have a bunch of random produce sitting around the kitchen and I figure out how to put it all together. The huge bag of gorgeous collard greens that I picked up at Whole Foods for $1.50 per bunch seemed like a good place to start.
When I bought these collards, I planned on sautéing them up with garlic and onion with a cajun twist like we usually do. But then I got them home, took a better look at them and I just couldn't do it. Every leaf in both of the bunches was perfect. It didn't seem right to cook them. Change of plans – roast sweet potatoes in a smoky, spicy blend of seasonings, smash up the avocados, kick up the black beans a notch, and fill the chard leaves until they overflow. [All of this while sneaking sweet potatoes off the baking sheet because they are seriously addicting.]
Take all of my favorite things [except Clark] and roll them all up in a big, beautiful leaf? Perfection.Print