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Collard-Wrapped Yellow Rice and Black Bean Enchiladas

Collard Greens-Wrapped Yellow rice and black bean enchiladas

Large collard green leaves make amazing wrappers for grain and bean dishes. These enclose a hefty helping of rice and black beans. You can vary this by using other grains, such as quinoa or couscous. Recipe from Wild About Greens by Nava Atlas; photos by Ricki Heller.

Collard Greens-Wrapped Yellow rice and black bean enchiladas

Collard-Wrapped Yellow Rice and Black Bean Enchiladas

Large collard green leaves make amazing wrappers for grain and bean dishes. These enclose a hefty helping of rice and black beans.
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Course: Rice and bean main dish
Cuisine: Vegan / Healthy
Diet: Vegan, Vegetarian
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 4 to 5
Author: Veg Kitchen

Ingredients

  • 8 to 10 large collard leaves
  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion chopped
  • 2 to 3 cloves garlic minced
  • 1 medium green or red bell pepper finely diced
  • 2 cups cooked brown rice or other grain of your choice
  • One 15-to 16-ounce can black beans drained and rinsed
  • 1 small fresh hot chili pepper seeded and minced, or one 4-ounce can chopped mild green chilies
  • 1/4 cup minced fresh cilantro
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground turmeric
  • Salt and freshly ground pepper to taste
  • 1 cup store-bought salsa use a flavorful variety such as chipotle
  • 1 cup tomato sauce

Instructions

  • Preheat the oven to 375 degrees F.
  • Cut the stems from the bottom of the collard leaves. Lay them, one at a time, on a cutting board, with the protruding side of the stem facing up.
  • Using a sharp knife, skim off part of the stem so that it is flatter. Rinse the leaves.
  • Bring a generous amount of water to a boil in a 4-quart soup pot. Immerse the collard greens and cook with the water simmering steadily for 3 minutes. Drain, and allow the leaves to rest in a colander.
  • Heat the oil in a skillet. Add the onion and sauté until translucent. Add the garlic and bell pepper and continue to sauté until the mixture is golden.
  • Add the rice, beans, chili pepper, cilantro, and seasonings. Cook over medium heat until the mixture is well heated through, about 5 minutes.
  • In a small mixing bowl, combine the salsa and tomato sauce and stir together. Pour half of this sauce evenly over the bottom of a shallow 9- by 13-inch baking dish.
  • To assemble, arrange 1/3 to 1/2 cup of the rice mixture on each collard leaf (depending on its size—after doing one, you’ll get a sense of how much fits comfortably). Fold the bottom of the leaf over the filling, then fold each side in toward the middle, and roll like a burrito.
  • Arrange each roll in the casserole dish, and once they’re all in, spoon the remaining sauce over them.
  • Cover the casserole dish with foil. Bake 40 to 45 minutes, or until a fork can be easily inserted into one of the rolls. Serve at once.

 

 

Collard Greens-Wrapped Yellow rice and black bean enchiladas recipe

 

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