Savoury, spicy, soft, crunchy. So many flavours and textures in a burrito! This is a fun recipe to wrap up and devour, and possibly get messy. You know who you are you messy eaters!

Serves: 1-2 people Yields: ~15 burritos

Nutritional Information:

Calories: 1533 Macronutrient Ratio (Carb/Protein/Fat): 72.7/7.1/20.2

Prep Time: 60-90 minutes

Appliances Needed:

  • Blender
  • Food Processor


  • 1-2 bunches of collards

Sauce Ingredients:

  • 2 mangoes (I like ataulfo)
  • 2 medium tomatoes
  • 1/2 of an avocado
  • Optional: Jalapeno pepper (remove seeds to make less spicy)

Rice Ingredients:

  • 1/2 to 1 head of cauliflower (depends on size of cauliflower and collards – extra rice is not a bad thing!)
  • 1/2 of an avocado
  • cilantro to taste (I use a bunch)
  • 1/2 of a bell pepper, diced

Taco Filling Ingredients:

  • 1/2 cup of sundried tomatoes
  • 5-6 dates
  • 1 cup of carrots, shredded (2 medium carrots should do)
  • 1/2 cup of mushrooms (optional)
  • 1/4 cup of onion, diced
  • 1 tbsp of cumin
  • 1 tsp of dried celery salt



  1. First de-stem the collards. A small sharp paring knife works best. Place the collard on the cutting board and thin the stem as much as you can by holding the knife parallel to the cutting board. Don’t actually remove the stem, just thin it enough to roll.
  2. For the sauce, blend the ingredients.
  3. For the rice, break the cauliflower apart, pulse it in food processor a few times. Before the cauliflower is fully broken down to rice consistency, add the avocado and pulse a few more times, and then add chopped cilantro and pulse until it is to desired consistency. Alternatively the cilantro can just be diced on the cutting board, or the cauliflower once done can be placed in bowl and the cilantro pulsed on its own and then stirred into the cauliflower rice.
  4. For the taco filling, start by processing the dried tomatoes, dates, and spices. I dont soak the dried tomatoes usually, as the moisture of carrots, dates, etc does all the work. Next add shredded carrots once tomatoes are broken down with the dates. (depending on how dry the tomatoes are they may not break down much until carrots are added). My processor can have S-blade in while the shredder attachment is on so I shred the carrots into the dried tomatoes and dates. Pulse the carrots a bit more and then add the remaining ingredients.
  5. With your 3 parts made, now its time to roll. Place a line of the taco filling on, and then scoop some rice and top with the sauce. (I find it easy to spread the taco filling onto a cutting board an inch thick and cut slices off and place onto my collards). The ingredients should be placed in line with the stem, and come to the stem end of the burrito. The top of the collard then gets folded up onto the ingredients and the sides get folded over, rolling it tight. Be careful not to over-stuff the collards, its very easy to do so!