While waking up to a hot, fully loaded breakfast burrito is a pleasant way to start the day, the traditional version tends to be full of carbohydrates and fat. In order to minimize the carb load, you can use collard greens instead of a tortilla. This gluten-free version also adds much-needed nutrients to the meal, while keeping it tasty and satisfying.
- 4 large collard greens leaves, trimmed
- 8 eggs, scrambled
- 1/2 cup cheddar cheese, grated
- 1 14-ounce can black beans, drained and rinsed
- 1/2 ripe avocado, peeled and sliced
You can incorporate your favorite beans, meats, potatoes, guacamole or salsa, or you may follow the recipe listed here.
Rinse the collard greens and pat them dry. Chop off the stems.
Julia Mueller Shave the rounded stem down so it's flush with the leaf.
Add black beans, grated cheddar cheese, scrambled eggs and sliced avocado to the center of the leaf.
Julia Mueller Roll into a burrito, cut in half and enjoy!