Ingredients:

• 2 medium sweet potatoes, roasted

• 4 Collard Leaves

• 1 can Black Beans (low sodium), drained and seasoned

• 1 avocado, smashed

• 1 Tbsp chopped red onion or 1 tsp onion powder

• 1 Tbsp olive oil

• 2 Garlic cloves, pressed or chopped

• 2 Tbsp chili powder divided

• 1 lime

• 1/4 cup cilantro chopped

• salt and pepper to taste

Instructions:

Preparation -

1. Preheat oven to 350 degrees.

2. Scrub and cube sweet potatoes. Toss with olive oil and sprinkle with salt and chili powder, approximately 2 tsp. Roast for 15 minutes stir potatoes and continue roasting for additional 10 to 15 minutes or until desired texture is reached. Set aside and let cool for assembly. While potatoes roast continue with following steps.

3. Wash collards trim and split or remove stem, if collard greens are tough you might want to slightly steam the leaves to soften. Be careful not to over steam or your collards will fall apart. Pat dry and set aside for assembly.

4. Drain Black beans and rinse. Place in a bowl and toss with 2 teaspoons chili powder or more if desired, and one clove pressed or chopped garlic. Set aside for assembly.

5. Peel, remove seed of avocado and place in bowl, add salt and pepper to taste, one clove pressed or chopped garlic, 1 Tbsp red onion or onion powder. Mash with back of a fork or spoon. Drizzle with lime to help preserve color. Set aside for assembly.

Assembly -

1. Lay out collard green on sheet of wax paper.

2. Fill collard at the top of the leaf leaving approximately 1/2 to 1 inch of space from the top.

3. Start with a 1/4 of the mashed avocado, add, black beans, potato and sprinkle with cilantro.

4. Roll as you would a burrito or spring roll, turning reserved top portion over filling roll and tuck edges of collard in as you roll.

5. Repeat with remaining collard greens and filling.