Rinse the collard greens and cut off the stem piece that extends beyond the leaf. Lay them flat, layering slightly so it looks like a big tortilla.

Smash the avocado on the collard greens, in the middle, but slightly towards one side. Layer the black beans on top.

Place a small saute pan over medium-low heat, add ½ teaspoon coconut oil, and let it heat up, about 30 seconds. Add cubed sweet potato to the pan and saute for 3-5 minutes, stirring occasionally, until warmed and browned. Add sweet potato on top of black beans.

Scramble egg and egg whites in a bowl. Add the remaining 1/2 teaspoon of coconut oil to the pan and add egg mixture. Cook for 3-4 minutes stirring frequently. Once eggs are cooked, add on top of the sweet potatoes.

Add the diced tomatoes, sliced jalapeno, fresh cilantro, and hot sauce or salsa of choice on top of the other ingredients on the collard green.

Now comes the fun part. Wrap the collard greens up like you would a burrito. Roll up the leaves starting on the side the fillings are biased to, folding it on top, then tucking in the sides, then continuing to roll. As you roll, tuck in anything that pops out.

Slice in half and enjoy!