Healthy Lunch: Beet + Black Bean Collard Wraps

When it’s still so hot, hot, hot, and the AC is working way too hard inside, I crave lighter lunches. I love collard wraps because they’re so versatile and easy to throw together with veggie and protein combinations. My latest obsession is the combination of pickled beets and black beans. 

I don’t know about you, but I always seem to have a few loose beets floating around the produce drawers of my fridge. If you’re about to go on vacation or just looking for a great way to use up those loose beets, try pickling them! This quick pickling method is so simple and easy, requiring only 3 ingredients!  The best part is the pickled beets last for up to a month in the fridge, so you don’t need to worry about using them all at once. 

Black beans pair perfectly with the tangy sweet beets and slightly biter collard greens. Feel free to mix up the toppings– I chose avocado, sprouts, and tahini, but some other ideas are hummus, hemp hearts, or more veggies. I like to prepare my collards, pickled beets, and beans in advance to make these wraps for easy workweek lunches all week long. 

 

Pickled Beet + Black Bean Collard Wrap
Serves 3
Try this fresh combo for some protein packed plant-based lunch inspiration. Gluten free, grain free, and oil free.
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Prep Time
4 hr
Prep Time
4 hr
Ingredients
  1. 3-4 collard greens
  2. 1 bunch red beets
  3. 1 cup apple cider vinegar
  4. 1 cup filtered water
  5. 1 TBS maple syrup
  6. 1 can black beans, drained and rinsed
  7. 1 cup quinoa
  8. 3 TBS runny tahini
  9. 1 avocado, sliced
  10. Micro greens or sprouts
Instructions
  1. To make your pickled beets, wash, scrub, and quarter the beets under running water.
  2. Steam beats in a steamer on the stovetop for 20-30 minutes until fork tender.
  3. Allow beets to cool, then run under water water and rub with a paper towel to remove the skins.
  4. Dice beets up and transfer to a pickling jar.
  5. Pour apple cider vinegar, filtered water, and maple syrup over beets and stir to combine.
  6. Seal tightly and refrigerate for at least 4 hours or overnight.
  7. During this time, prepare your quinoa if you haven't already done so by following packaging instructions.
  8. Rinse your collard greens and trim the stem and any protruding core on the back on the leaf.
  9. To assemble the collard wraps, lay out collard leaves and fill with quinoa, black beans, pickled beets, avocado, sprouts, and drizzle with runny tahini.
Notes
  1. Pickled beets will last for several weeks in the fridge.
Wise + Well http://www.wiseandwell.co/

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Lauren Kirchmaier
Written by Lauren Kirchmaier
Lauren is a vegan recipe creator, food photographer, and writer. You can find her in the kitchen making healthy plant-based eats, at the gym working up an appetite for her next meal, or curled up with a good book and a glass of red. She actively seeks wellness and balanced living in an unbalanced world. Follow her on Instagram @flora_and_vino and blog floraandvino.com