collard green wraps with yams, black beans, & avocado

i've been trying to incorporate new things in our dinners bc i'm really trying to expand what i cook for when benny starts eating bigger meals then single veggies and/or fruits! my first step was collard greens. this was exciting for me bc i originally found that if you blanch collard greens they can be used as wraps which is awesome bc GFV wraps are hard to find and just the GF wraps usually fall apart if you don't have a steamer machine to warm them up in. so this is my first attempt at with what's inside.. i do plan on using collard green wraps soon again with different ingredients! this was more filling then it looks so making 4 (2 each for steve and i) was a perfect amount.

collard green wraps with yams, black beans, & avocado

what you'll need for 4 wraps:

4 large collard green leaves, de-steamed, blanched

1 large yam cut into thin chunks

2 cups soaked black beans

1 avocado

1/2 of a sweet onion, diced

1 lime

vegan butter

salt, seasoning (i used perfect pinch fiesta citrus by mccormick)

for dressing/dipping sauce:

1/2 of a lime

2 T EVOO

pinch of salt

1/4 tsp chipotle powder

1. preheat oven to 425F

2. prep collard greens - slice off the stem with a sharp knife (the thickest part of the large vein) drop in a pot of salted boiling water for about 45 seconds. remove and place in ice water for a few minutes and then blot dry.

3. line a cooking sheet and layout all of the yam chunks. melt a few spoonfuls of vegan butter and pour on top along with some seasoning. cook until slightly crispy on top (about 25 minutes).

4. in a large skillet heat up juice of lime. cook onion until golden brown, add in soaked black beans and some seasoning. cook for about 10 minutes until mixture is warm-hot.

5. when yams are roasted transfer onto paper towels to soak up excess butter.

6. lay out the collard greens and get to wrapping.! i put the black bean mixture on first evenly between the 4 wraps at the bottom of the leaf then on top i laid 2 large slices of avocado and a handful of yam chunks, roll up like a burrito, cut in half and drizzle some lime/chipotle sauce on top.