Collard-Wrapped Burritos
Collard-Wrapped Burritos
When making summer rolls or burritos, often wonton wrappers or rice paper are the product of choice — not collard greens. Who knew that eating your greens could be so delicious and rewarding? Super nutritious and slightly crunchy quinoa stands in for the usual rice and gives these "burritos" a slightly nutty flavor.
Servings
10
servings
Ingredients
- 1 teaspoon fine grain salt
- 10 large collard leaves*, thickest part of stem trimmed
- 1 ¾ cup water
- 1 cup quinoa
- 1 tablespoon extra-virgin olive oil
- 2 teaspoon minced garlic
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 20-ounce can black beans, drained
- 1 carrot, shredded
- 3 scallions, chopped
- 2 roma tomatoes, chopped
- 1 red bell pepper, chopped
- 1/4 teaspoon freshly ground black pepper
- 1 pound cheddar cheese, shredded (about 3 cups)
- olive oil cooking spray
Directions
- Preheat the oven to 350 degrees. Spray a 9-by-13-inch ovenproof serving pan with olive oil. Bring a pot of water to a boil; add a few pinches of salt. Submerge the collards for 2 minutes in boiling. Drain and set the collard leaves aside.
- In a medium saucepan with a lid, add 1 ¾ cups water and the quinoa. Cook, covered, over medium-low heat for 20 minutes. Set aside and leave covered.
- Meanwhile, heat 1 tablespoon olive oil in a large sauté pan over medium heat. Sauté the garlic, cumin, and coriander for 1 minute. Add the beans, carrot, scallions, tomatoes, bell pepper, salt, and pepper. Let cook for 5 minutes, stirring occasionally. Remove from heat and let cool. Add a splash of water if mixture gets too dry.
- Lay one collard flat, vein side up. Spoon 2 tablespoons of quinoa then 3 tablespoons of the bean mixture onto the trimmed end of the collard and sprinkle with cheese. Fold each side over the filling and roll like a burrito. Repeat with remaining collard leaves. Arrange the burritos in the serving pan and bake, covered with foil, for 20 minutes or until heated through.