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.

Recipe

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

Keyword: Black Bean Enchiladas, enchiladas recipe, how to make enchiladas, vegan enchiladas

Prep Time: 30

Cook Time: 1

Total Time: 1 30

Servings: 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.