Sweet Potato Black Bean Collard Wraps

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.

Related: Black Truffle Reuben Sandwich

How to Make Sweet Potato Black Bean Collard Wraps

Jordan Cord

Sweet Potato Black Bean Collard Wraps

5 from 1 vote

This healthy burrito is filled with flavorful sweet potatoes, black beans, and avocado to keep you full for hours.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Calories: 288

Ingredients Method

Ingredients

  

• 4 collard leaves

Sweet Potatoes

• 2 medium sweet potatoes
• 2 Tablespoons olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon cayenne
• 1/4 teaspoon paprika
• 1/8 teaspoon white pepper

Beans

• 1 can of black beans drained
• 1/2 teaspoon sea salt
• 1/4 teaspoon garlic powder

Mashed Avocado

• 1 avocado
• pinch of sea salt
• pinch of black pepper
• 1 red onion

Optional

• Cilantro

Method

 

1. Thoroughly rinse 4 chard leaves and set aside.
2. Preheat oven to 415º and line a baking sheet, or two if necessary, with parchment.
3. Peel and chop sweet potatoes into 1/2" chunks. In a large bowl, toss with olive oil and seasonings. Arrange on baking sheet and bake for 30 minutes, tossing occasionally. They are done when they're fork tender.
4. Drain beans and mix with salt and garlic powder.
5. Mash avocado and mix in salt and pepper.
6. Chop red pepper into thin slices or dice it, if you prefer.
7. Use the back of a spoon to spread mashed avocado on the leaf, then spoon beans and sweet potatoes on top. Add onion and cilantro and wrap it all up!