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    Home » Recipes » Global Recipes

    Collard-Wrapped Yellow Rice and Black Bean Enchiladas

    Published: Jan 7, 2015 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.
    5 from 1 vote
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    Course: Rice and bean main dish
    Cuisine: Vegan / Healthy
    Diet: Vegan, Vegetarian
    Keyword: Black Bean Enchiladas, enchiladas recipe, how to make enchiladas, vegan enchiladas
    Prep Time: 30 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 30 minutes
    Servings: 4 to 5
    Calories: 210kcal
    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
    • ¼ cup minced fresh cilantro
    • 1 teaspoon ground cumin
    • ½ teaspoon dried oregano
    • ¼ 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
    US Customary - Metric

    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 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.

    Nutrition

    Calories: 210kcal | Carbohydrates: 38g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 789mg | Potassium: 673mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2698IU | Vitamin C: 70mg | Calcium: 106mg | Iron: 2mg
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

     

     

    Collard Greens-Wrapped Yellow rice and black bean enchiladas recipe

     

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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