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Want something to WOW the crowd? Try this easy to serve, and easy to clean up, delicious green burrito!

Lou’s Tip:   Just put the collard greens (or romaine leaves) on a plate, put the pate and salsa in bowls with serving spoons, and have plates and napkins handy. It’s nice to serve some juicy fruit as dessert!

Ingredients (Mexican Pate)

  • 2 Cups Soaked Sunflower Seeds (soaked 12-24 hours and drained)
  • 1-2  Cloves of garlic
  •  Red Bell Pepper
  • 1-2  TSP.  High Quality Salt (Himalayan, Hawaiian, Celtic)
  •  2 TBS  Purple  Onion Chopped
  • 1/2  -1 TSP.  Cayenne Pepper

Puree in food processor or blend until smooth
Taste and adjust seasoning accordingly

Ingredients (Salsa)

  • 2 Cups Soaked Sunflower Seeds (soaked 12-24 hours and drained)
  • 3-4 Cups  Fresh Chopped Tomato
  •  Red Onion, Chopped
  • 1-2   Fresh Jalapeno Peppers, finely chopped
  • 1 Bunch  Cilantro, Chopped

Blend well and strain through find strainer to get the runny juices out

NOTES: You can save the juice and drink it as a cocktail!

Final Steps:

Purchase the largest organic collard greens available. Wash and dry. Trim the bottom stems off. Large leaves of romaine lettuce or napa cabbage may also be used.

Slice ripe Avocados, allowing 2-3 slices per burrito

Lay one collard green on a plate. Drop a generous amount of the paté down the center stem, and top with 2-3 slices of avocado, then Fresh Salsa. Roll the Collard up with the filling in it just like a burrito.

Recipe by Lou Corona

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