Broad-Leaf Burrito

When Juan Méndez invented the burrito in the 1910s during the Mexican Revolution, he likely never imagined a day when gluten allergies would become an issue. However, the concept of an ‘edible plate,’ in which you could wrap and carry your food, is more popular today than ever! Because our Native Three Sisters Soup is not only completely plant-based but also gluten-free, I saw it as the perfect meal solution for those who love burritos but can’t eat the traditional wrapper. Any lightly-blanched hearty broad-leaf vegetable will do. Here I use collards, but savoy cabbage works just as well – or you could opt for a gluten-free tortilla shell!

Ingredients

3 large collard green leaves

2 cups Native Three Sisters Soup

3 cups cooked brown rice

1 large ripe tomato, 1/2-inch diced

1 avocado, 1/2-inch diced

1 cup jicama or radish, diced 1/4 to 1/2-inch

1/3 cup fresh cilantro leaves

Steps

1.    Fill a large, shallow skillet or braising pan about 1/3-full with water. Set over high heat and bring to a simmer.

2.    While heating the water, lay a collard leaf on your cutting board and use a sharp knife to slice off the thickest part of the collard stem to make it less rigid and more pliable. Repeat with all the leaves.

3.    When the water comes to a full boil, add a collard leaf and simmer, lightly pushing to submerge with a wooden spoon. Cook for about two minutes, and remove to a cookie sheet lined with a paper towel. Repeat with all the leaves.

4.    Heat the Native Three Sisters Soup in a medium saucepot over medium heat until simmering.

5.    Add the brown rice and cook until heated through.

6.    Transfer to a large mixing bowl, and gently stir in the remaining ingredients.

7.    Divide the burrito rice mixture evenly in the center of all the leaves. Begin rolling the leaves, being careful to tuck in the top and bottom to form a closed burrito.

8.    Let stand five minutes to set, then slice in half and serve