Collard Green Burritos
1 pound taco meat or vegan substitute
3/4 cup Mexican cheese spread
4 large collard greens* (as big and fresh as possible)
1 cup alfalfa, broccoli, or radish sprouts
1 cup fresh cilantro
1/2 small ripe avocado
1/2 cup red onion (or thinly sliced radish)
1/2 cup salsa
Place washed collard green leaves on a cutting board and cut off the large stems at the base. Then use a knife to thinly shave along the remaining stem at the base of the collard green to thin until pliable (this helps ease the rolling process).
Place a collard green leaf on a cutting board and top with 1/2 cup taco meat, 1/4 cup sprouts, 1/4 cup cilantro, a couple slices of avocado, onion (or radish), and a few spoonfuls Mexican Cheese Spread and Red Salsa.
Roll one end of collard leaf over the fillings lengthwise. Then fold the ends in, roll again, and place wrap seam-side down on a serving plate. Repeat previous step with the remaining collard leaves and fillings.
Best when fresh. Leftovers will keep covered in the refrigerator up to 2 days.