Collard-Wrapped Yellow Rice and Black Bean Enchiladas

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 ⅓ to ½ 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.