Mexican Collard Burritos with Smokey BBQ Quinoa Meat

Mexican Collard Burritos with Smokey BBQ Quinoa Meat


Burritos are such an amazing meal with different textures and flavors. Maria from @thefitstitch healthified this for everyone! Because it is also made vegan, this burrito recipe is now highly nutritious without sacrificing the taste.


    • Quinoa, 1 cup (uncooked)
    • Chipotle Taste, 1/2 tsp
    • Liquid Smoke, 1 tbsp (optional but recommended)
    • Nutritional Yeast, 1 tbsp
    • Cumin Powder, 2 tsp
    • Garlic Powder, 1/2 tsp
    • Salt, 1/2 tsp
    • Black Pepper, 1/2 tsp
    • Olive Oil, 1 tbsp (or oil from Sun Dried Tomatoes)
    • Tomato Paste, 1 tbsp
    • Vegetable Bouillon Cube, 1 pc.
    • Water, 3/4 cup
    • Potatoes, 2 cups (peeled and chopped)
    • Carrots, 1 cup (peeled and chopped)
    • Unsweetened Plant Milk, 1/2 cup
    • Nutritional Yeast, 1/2 cup
    • Salt, 1 tsp
    • Garic Powder, 1/2 tsp
    • Onion Powder, 1/2 tsp
    • Vegan Parmesan Cheese, 1/4 cup
    • Green Collard Leaves, 5-6 pcs
    • Pinto Beans, 1 cup
    • Avocado, 1/2 cup
    • Plum Tomatoes, 2 (finely chopped)
    • White Onion, 1/2 (finely chopped)
    • Parsley, 1 handful (chopped)
    • Juice of 1 Lemon
    • Salt, 1 tsp
    1. Add quinoa, 3/4 Cups water and the veggie stock cube into a pot and bring to a boil, then reduce to simmer cover pot with a lid and cook for 8 min or until the quinoa has absorbed all water. Remove from heat and let to cool down with the lid still on for 10 min. Once cooled fluff quinoa with a fork.
    2. In the mean time your quinoa is cooking prepare your bbq sauce by mixing the rest of the ingredients into a food processor until smooth.
    3. Once your quinoa has cooled down preheat oven to 190ºC/325ºF and line a baking sheet with parchment paper.
    4. Place quinoa into a large bowl and add bbq mixture and combine with a spatula until quinoa is completely covered by the bbq sauce. Transfer to baking sheet and bake for 25 minutes, flipping the mixture half way.
    1. Boil or steam the potatoes and carrots in a large pot for 20 minutes until soft. Let cool 5 min.
    2. Place all ingredients in a blender and blend until smooth. Keep leftovers in an airtight container in the fridge for up to 5 days.
    1. In a bowl combine tomatoes, onion, parsley lemon and salt. Mix until well combined. ( This is your pico de gallo mix)
    2. Prepare your collar green wraps by trimming the spine of the collard greens. Place collard green leaves on a cutting board and cut off the large stems at the base of the leaf. Use a small knife to thinly shave the remaining stem at the base of the collard green can easily fold.
    3. Heat 1/2 cup of water in a large skillet and bring to boil. Lower temperature and place one collard green leaf at a time and steam for 30 sec to 1 min. Until collard wrap turns vibrant green and soft. Repeat with all remaining wraps.
    4. Place each wrap over a kitchen towel to remove the excess water. Transfer to a chopping board and place your fillings in 2/3 of the wrap. Add 1/4 cup taco quinoa meat, 1/4 cup pico de gallo mix, few slices of avocado, 2-3 spoonfuls of pinto beans and 1-2 spoonfuls of the cheese sauce.
    5. Roll one end of collard leaf over the fillings lengthwise and then fold the ends in, roll again until you get a tight burrito. Place wrap seam-side down on a serving plate. Repeat repeat with all the wraps.
    6. Serve in your favourite Coconut Bowls and enjoy!


  • You will have leftover BBQ Quinoa Meat and Vegan Cheese Sauce. Both of these can be added to any kind of buddha bowl and are pretty tasty!
  • Store any leftover wraps - if there's any! - into an air-tight container for up to two days. 



Maria is an architect with a Masters in Sustainable Environmental Design by day and a real foodie by night. She loves creating easy and simple plant-based recipes and is passionate about our environment and all things sustainable.



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