Paleo Chipotle Veggie Burrito
Savor the bold, smoky flavors of the Paleo Chipotle Veggie Burrito—a nourishing, gluten-free twist on a classic favorite. Wrapped in vibrant collard green leaves, these burritos are packed with a colorful medley of sautéed vegetables, including red bell peppers, zucchini, mushrooms, and cherry tomatoes, seasoned with chipotle powder and cumin for a fiery kick. Topped with creamy avocado and fresh cilantro, each bite delivers a perfect balance of spice and freshness. These paleo-friendly burritos are quick to prepare, taking just 30 minutes from start to finish, making them an ideal choice for healthy weeknight dinners or meal prep. Pair them with lime wedges for an extra burst of citrusy zest and enjoy a guilt-free, veggie-packed meal bursting with flavor!
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Recipe Information
Ingredients
- 4 large leaves Collard green leaves
- 2 tablespoons Olive oil
- 1 medium, sliced Red onion
- 1 medium, sliced Red bell pepper
- 1 medium, diced Zucchini
- 1 cup, sliced Mushrooms
- 1 cup, halved Cherry tomatoes
- 2 cloves, minced Garlic
- 1 teaspoon Chipotle powder
- 1 teaspoon Cumin
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 large, sliced Avocado
- 1 medium, cut into wedges Lime
- 0.25 cup, chopped Fresh cilantro
Instructions
Start by preparing your collard green leaves. Bring a large pot of water to a boil, then blanch the leaves for 30 seconds each. Submerge them immediately in a bowl of ice water to stop the cooking process. Pat dry with paper towels and set aside.
In a large skillet, heat olive oil over medium heat. Add sliced red onion and cook for 2-3 minutes until they begin to soften.
Add the sliced red bell pepper, zucchini, and mushrooms to the pan. Continue to cook for another 5 minutes, stirring frequently until the vegetables start to soften.
Add the cherry tomatoes and minced garlic to the skillet. Sprinkle in the chipotle powder, cumin, sea salt, and black pepper. Stir well to combine and cook for an additional 2-3 minutes until the veggies are well-coated and flavors meld together.
Lay one collard green leaf flat on a clean surface. Add a quarter of the cooked vegetable mixture in the center. Top with slices of avocado and a sprinkle of fresh cilantro.
Fold the sides of the leaf over the filling, then roll up, starting from the bottom, to create a burrito wrap. Repeat with the remaining leaves and filling.
Serve the Paleo Chipotle Veggie Burritos with lime wedges on the side for squeezing, and enjoy!
Nutrition Facts
Calories |
197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.9 g | 19% | |
| Saturated Fat | 2.3 g | 11% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 260 mg | 11% | |
| Total Carbohydrate | 16.4 g | 6% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 5.1 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 690 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
