These Black Bean Butternut Breakfast Burrito Collard Wraps are a truly nutritious (and fun!) option. I used roasted butternut squash, but to save time, you can sub any leftover roasted vegetables or even shredded carrot.
I wrote last week about my aim to add more breakfast recipes to my archives. Here is proof that I am coming through on that goal!
We’ve had lots of these wraps for breakfast lately, with all sorts of fillings. We’ve used mashed leftover sweet potato, chicken sausage, and all sorts of leftover veggies, along with avocado (always!) and scrambled eggs.
It’s the perfect way to have a low carb breakfast and get your greens in, but it totally does the trick for me when I’m craving something more substantial for breakfast.
If you haven’t made a collard wrap before, they really couldn’t be more simple! A tip for making the greens a bit more pliable, so they wrap without tearing, is to soak them in warm, almost hot, water for about 10 minutes. Adding a bit of vinegar helps, and also ensures your greens are well washed.
I use two leaves, but if you have extra large leaves, you can get away with one. When I buy collards, I always end up with some really large and some really small leaves, so I use a large and a small together in each wrap. Then my “burritos” are solidly wrapped in a nice layer of green-health-boosting-goodness.
I’ve been meaning to use these wraps to make chicken burritos as well. Really, anything you’d put in a wrap or tortilla can go in these babies. I like to use something creamy, like mashed avocado, hummus, beans, or even mashed sweet potatoes, as the base to help hold it all together, then pile protein and extra veggies on top.
What other toppings do you add to your breakfast burritos?
Tips for Butternut Black Bean Collard Wrap Breakfast Burritos
- I roasted butternut squash for this recipe because I had half of a squash leftover after making this ahhh–may–zzing salad, but I typically wouldn’t go through the effort to roast squash for breakfast (I would have, pre-baby!). You can sub any other roasted veggies you have leftover, or even shredded carrot or extra tomato and avocado.
- Make it Vegan: Sub a tofu scramble or extra beans in this wrap to make it vegan.
- Make it Paleo/Whole30: These wraps are perfect for a paleo diet. Since black beans aren’t Paleo, mash the avocado to use as the creamy base, and skip the black beans. You can also use mashed sweet potato (with a squeeze of lime and a dash or cumin) in place of the beans.
Nutritional data for Collard Wrap Breakfast Burritos and images courtesy of www.NutritionData.com.
Other Healthy Breakfast Recipes:
- Egg and Bacon Breakfast Quinoa Bake, by iFOODreal
- Salmon Breakfast Bake, by Simply Fresh Dinners
- Chicken Sausage Egg Bake, by Vitamin Sunshine
- Leftover Turkey and Sweet Potato Collard Wraps, by Vitamin Sunshine
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