Ingredients
1 tbsp. extra-virgin olive oil
1 lb. ground beef
1 tsp. chili powder
1 tsp. garlic powder
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper
2 c. Monterey Jack cheese
4 large collard green leaves
1 c. quartered grape tomatoes
1 (15.5-oz.) can black beans, drained, rinsed, and warmed
1 c. frozen corn, warmed
1 avocado, sliced
1/2 c. loosely packed cilantro leaves
1 lime, quartered
Preparation
Step 1In a large skillet over medium heat, heat oil. Add ground beef and cook, breaking up meat with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and return to heat.Step 2Add chili powder, garlic powder, and cumin to beef and stir to combine. Season with salt and pepper. Add cheese in an even layer over meat and cover until cheese is melty, 2 to 3 minutes more. When cheese is melty, remove from heat.Step 3Lay a collard green leaf flat on a large cutting board. Using a paring knife, remove thick bottom half of stem. Add 1/4 of the meat mixture, tomatoes, beans, corn, avocado, and cilantro, then squeeze lime juice over the top. Repeat with remaining ingredients.Step 4To roll, bring bottom of leaf to top of leaf, then fold in sides and roll—like a burrito! Halve and serve.
Looking for more healthy wraps? Try our low-carb Reuben wraps. They utilize another one of our favorite veggie tortilla replacements—cabbage!
