Extra-Crunchy Carb UP Burrito #veganneeds ~with a twist!

Soo, I came across “Vegan Needs” and started following immediately. She posts great high carb vegan meals which is what I LOVE and what makes me OHSO happy. Check out her blog, recipe & other recipes here! Vegan Needs Burrito!

Anywho, I decided to try out the recipe and change it up just a tad.


Extra-Crunchy Vegan Collard Greens Burrito

3-4 large collard green leaves, rinsed

1 cup mashed, cooked pinto beans (or 1/3 cup dry)

2 large russet potatoes, washed & cubed

1/2 c red, orange & yellow cherry tomatoes, diced

1/4 red onion, diced

1/4 cucumber, diced

a few fresh cilantro leaves, chopped

1 T lemon juice

paprika, chili powder, cinnamon



1) Cook (dry) pinto beans til soft. Mash up! Add a dash of cinnamon, a pinch of paprika and a couple dashes of chili powder depending on your spice preference.

2) Boil a pot of water, throw in cubed potatoes and cook til tender.

3) Add tomatoes, onions, cucumber, cilantro and lemon juice together in a small bowl to make a fresh salsa. Or as #veganneeds calls it, a pico!! Stir well. Add black pepper.

4) Cut off collard stems.

Scoop some pinto beans onto each collard leaf and spread evenly. Add a few potato pieces and salt lightly. Scoop on some of the fresh salsa mixture, wrap, bring the leaf to your mouth and CRUNCH. It’s a perfect summery ending to a glorious crunchy day. Wait. Yes.


I made one regular wrap after I ran out of collards too. Mouth-watering yum. Carb up!!!


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