Collard Green and Mushroom Vegan Burrito


Oyster mushrooms! I’ve never cooked with them before, but when I saw some at the Farmer’s Market in New Braunfels, Texas, I knew I had to buy some to try! I loooove mushrooms, and all kinds of mushrooms! They are a great source of protein and one of the best natural sources of Vitamin D! They are also a great source of niacin, iron and antioxidants. When cooked, they can easily replace meat in lots of dishes!

Since I’ve been a huge collard greens (in Brazil we called it couve, and I still do) kick recently, I decided to make a tasty vegan burrito with my newly purchased oyster mushrooms. This recipe is sooo simple, quick and easy to make, just a lot of chopping and sauteing, about 20 – 30 minutes total prep time! This recipe is also gluten free, as you easily find gluten free wraps at your local farmer’s market or health food store like Sprouts or Whole Foods.

So before I keep rambling on…let us begin!

You will need:

  • 1 pound oyster mushrooms
  • 1 bunch of collard greens
  • 1 large onion
  • 1 – 2 cloves garlic
  • 2 tbsp coconut oil
  • salt and pepper to taste
  • a couple tortillas (I used some gluten free wraps purchased at the farmer’s market)

Step 1:


The first thing we are going to do is a lot of chopping. Slice up the onion and garlic firsst, as we are going to start sauteing them immediately with 1 tablespoon of the coconut oil. Add the coconut oil to a large deep dish pan, and warm up over medium high heat. Add in the onions, saute for about 2 minutes, then add in the garlic. Turn the heat down to medium, and continue sauteing, while you slice up the mushrooms.

Step 2:

Once the mushrooms are sliced, turn the heat back up to medium high, and add them in with the 2nd tablespoon of coconut oil. Saute for about 5 minutes. During this time, you want to prepare the couve. Wash the leaves, pile them up on top of each other and roll into a long wrap, then thinly slice all the leaves.

By this time the onions should be golden brown. If you like a little crispiness like I do, keep the heat up, and cook the mushrooms and onions without mixing for a good minute or two, then turn over. You should have a nice, brown crispy side by then

Step 3:

Turn the heat down to medium again, and add in your sliced couve to the mix.IMG_7504

Mix together and saute the leaves for 2 to 5 minutes. Collard greens are naturally very crunchy, so if you want all the crunchiness gone, you will saute them longer to soften them. If you want to keep a little crunch to the leaves like I do, sauteing for 1 to 2 minutes only is enough. You will also want to be sure there isn’t any water left in the mix, as no wants a watery burrito!


Step 4:

Now it’s time to roll the burritos! First heat up your tortillas (especially if they are gluten free) on a large skillet to make them soft and warm for easy warming. Place them on a large plate or clean surface, and spoon a generous amount of the mushroom and collard green mixture into the middle, along with some slices of avocado and a bit of salsa:


Make sure you have room on the sides to fold the tortilla in, then fold one side over the other and roll until you have a nice, stuffed, tasty burrito!


And there you have it! These burritos are sooo filling and satisfying, and they taste great with avocado inside!


They also taste great dipped into some salsa, and with extra avocado on the side! Yum!





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