4 large collard green leaves, de-stemmed and blanched 1 large yam, peeled, diced, and drizzled with 1 tablespoon olive oil 1 cup baked, smoked, or seared tofu 1/4 teaspoon chipotle powder 1/2 teaspoon cinnamon 1/4 teaspoon salt 1/2 teaspoon maple syrup or agave 1 1/2 cup cooked black beans 1 avocado, sliced Cilantro sprigs For chipotle lime vinaigrette: 2 tablespoons lime juice 2 tablespoons olive oil 1 pinch salt 1/4 teaspoon chipotle powder Directions: 1. To prep collard greens, slice off stem and remove thickest part of the large vein with a sharp knife. Drop into a pot of boiling, generously salted water for about 45 seconds. Remove and place in a bowl of ice cold water. Blot dry. 2. Roast yam in a 425-degree oven until tender and a little crispy, about 25 minutes. 3. Season black beans with chipotle powder, cinnamon, salt, and maple syrup or agave. 4. Whisk together all ingredients for vinaigrette. 5. Place all ingredients for wrap at bottom end of collard green. Top with tofu, avocado, and cilantro springs. Roll up like a burrito. Cut in half and serve with vinagrette.