Dinner

Spicy Mushroom Burritos with Bell Pepper Dipping Sauce Recipe

Bylina moretti November 8, 2025November 8, 2025

Introduction

If you love fresh, vibrant vegetables and bold flavors, these spicy mushroom burritos are a must-try. Wrapped in tender collard greens and paired with a zesty bell pepper dipping sauce, they transform simple ingredients into a delightful meal. Perfect for anyone looking to enjoy a raw, wholesome dish packed with texture and spice.

A round wooden bowl filled with several green leafy wraps cut in half, showing colorful layers inside including shredded orange carrot, chopped red bell peppers, purple cabbage, and light beige shredded filling. The wraps are arranged neatly around a small white bowl in the center, which holds a smooth orange-red dipping sauce topped with green onion slices. The bowl is being held by a woman's hand and placed over a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 collard greens (de-stemmed)
Mixed veggies of your choice (such as carrots, red onion, broccoli sprouts, red bell peppers, cabbage)

Spicy Mushroom Mixture

3.2 oz mushrooms
¼ lemon
Few thyme sprigs (de-stemmed)
1–2 tsp raw coconut aminos
1–2 garlic cloves
Chopped green onion
Handful of raisins
Dash of red chili flakes

Dipping Sauce

1 red bell pepper
1–2 medium carrots
¼ red onion
⅔ cup sun dried tomatoes
2–4 tbsp nutritional yeast
¼–½ cup water
2 medjool dates

Instructions

Step 1: Chop the mushrooms and combine them with lemon juice, thyme, raw coconut aminos, garlic, chopped green onion, raisins, and red chili flakes. Stir occasionally and let marinate while you prepare the other ingredients.
Step 2: Blend all the dipping sauce ingredients—red bell pepper, carrots, red onion, sun dried tomatoes, nutritional yeast, water, and medjool dates—until smooth. Adjust water for desired consistency.
Step 3: Shred, julienne, or chop your favorite veggies for the filling.
Step 4: Lay one collard green leaf flat and arrange the prepared veggies and spicy mushroom mixture in a line on the leaf.
Step 5: Roll the collard green around the filling like a burrito, folding tightly to enclose everything.
Step 6: Dip your burrito in the bell pepper sauce and enjoy immediately.

Tips & Variations

Make sure to remove the thick stem from collard greens before wrapping to avoid tearing the leaves when rolling.
If you prefer a less raw version, feel free to substitute cooked veggies for the fresh ones or lightly sauté the mushrooms before marinating.
Try adding avocado slices inside the burrito for extra creaminess.
Adjust the amount of chili flakes to control the spice level to your taste.
Leftover sauce can be used as a flavorful dressing for salads or grain bowls.

Storage

Store leftover burritos in an airtight container in the refrigerator for up to 2 days. To keep the collard greens from becoming soggy, wrap the burritos separately in parchment paper. The dipping sauce can be refrigerated for up to 4 days; stir before serving and add a splash of water if it thickens. For best texture, enjoy the burritos fresh or at room temperature rather than reheated.

How to Serve

A brown wooden bowl is filled with several green leafy wraps, each cut in half to show colorful layers inside. The wraps have a top layer of bright orange shredded carrots, followed by purple cabbage, small red pieces of tomato, and a mix of light brown and green textures that look like grains and herbs. In the center of the bowl, there is a small white bowl with smooth, reddish-orange dipping sauce topped with green onion slices. The bowl is being held by a woman's hand and the background shows green bushes with leaves. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute collard greens with another leafy green?

Yes, large kale leaves or Swiss chard can be used as alternatives, but make sure to remove thick stems and soften them slightly if needed to make rolling easier.

Is this recipe suitable for people new to raw food?

Absolutely! The flavors and textures are approachable and satisfying, and you can modify the veggies to your preference. Using cooked or lightly steamed veggies is also an option until you’re ready to try it fully raw.

lina moretti