Collard Wrapped Yellow Rice & Black Bean Enchiladas

8-10   large collard leaves
1  tablespoon extra-virgin olive oil
1 medium onion, chopped
2-3   cloves garlic, minced
1 medium green or red bell pepper, finely diced
2  cups cooked brown rice or other grain of your choice
1  (15 to 16 oz.) can black beans, drained and rinse
1  small fresh hot chili pepper, seeded and minced, or one 4 oz. can chopped mild green chilies
¼   cup minced fresh cilantro
1 teaspoon ground cumin
½   teaspoon dried oregano (more if fresh)
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°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 in the water and simmer steadily for 3 minutes. Drain the leaves and let them rest in a colander.

Heat the oil in a skillet. Add the onion and sauté until it’s translucent. Add the garlic and bell pepper and continue to sauté 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 9×13-inch baking dish.

To assemble, arrange 1/2 cup (approx. – judge as you go) of the rice mixture on each collard leaf. 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.

Yeilds 8 to 10 generous rolls, 1 or 2 per serving

Source: Atlas, Nava, and Susan Voisin. Wild about Greens: 125 Delectable Vegan Recipes for Kale, Collards, Arugula, Bok Choy, and Other Leafy Veggies Everyone Loves. New York: Sterling, 2012. Print.

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