Collard Green Burritos



  • 1/4 c. fresh lemon juice
  • 1/4 c. olive oil
  • pinch of salt

Walnut Taco Meat:

  • 1 1/2 c. walnuts, soaked overnight
  • 1 1/2 tsp. ground coriander
  • 3/4 tsp. ground cumin
  • 2 Tbsp. Bragg’s liquid aminos
  • 1/4 tsp. ground cayenne

Macadamia Almond Cheese:

  • 1 1/2 c. soaked almonds
  • 1/2 c. soaked macadamia nuts
  • 2 Tbsp. fresh lemon juice
  • 1/2 c. nutritional yeast flakes
  • 1/2 tsp. sea salt
  • 2 cloves garlic
  • 2 Tbsp. chopped onion
  • 1/2 c. water

Other Ingredients:

  • Collard green leaves
  • Avocado
  • Onions
  • Lettuce
  • Jalapeño


  1. Cut away the tough stems of the collard green leaves, and gently break the remaining stem to make the leaf more flexible.
  2. Mix marinade ingredients together and brush onto the collard leaves. Cover and refrigerate overnight.
  3. Place taco meat ingredients in food processor and pulse until particles resemble burger. Set aside.
  4. Place macadamia cheese ingredients into blender and blend until smooth.
  5. Spread some of the cheese over a prepared collard leaf. Add walnut taco meat in the middle. Add lettuce, tomato, avocado, onion and jalapeño.
  6. Tuck in edges and roll up. Serve fresh.

* Walnut taco meat can be put in the dehydrator and used as a crumble over salads.

Browse Cook(s): Evita Tezano
Browse Theme(s): Raw Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.