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-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.Print Pin Rate Email
Servings: 4 to 5
- 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
- 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.
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.
- Here are more recipes for Hardy Greens.
Leave a Reply