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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 267.1
  • Total Fat: 14.3 g
  • Cholesterol: 32.0 mg
  • Sodium: 521.2 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 3.6 g
  • Protein: 17.7 g

View full nutritional breakdown of Collard-Wrapped Burritos calories by ingredient
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Collard-Wrapped Burritos

Submitted by: GUEST_CHEF
Collard-Wrapped Burritos

Introduction

A fresh take on a Mexican favorite. From Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends A fresh take on a Mexican favorite. From Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends
Number of Servings: 10

Ingredients

    1 teaspoon fine grain salt
    10 large collard leaves, thickest part of stem trimmed (see Note)
    1 3/4 cups water
    1 cup quinoa
    1 tablespoon extra virgin olive oil
    2 teaspoons minced garlic
    1/2 teaspoon ground cumin
    1/2 teaspoon ground coriander
    1 tablespoon olive oil, plus more for pan
    1 (20-ounce) can black beans
    1 carrot, shredded
    3 scallions, chopped
    2 Roma tomatoes, chopped
    1 red bell pepper, chopped
    1/4 teaspoon freshly ground black pepper
    1 lb reduced-fat sharp cheddar, shredded (about 3 cups)

Directions



Preheat the oven to 350F. Spray a 9x13-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 3/4 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.

Notes:
• When selecting collard greens, choose the larger leaves that have the least holes in them and aren’t shriveled at the tops.
• If you can’t find large enough collard leaves, you can secure the wraps with a toothpick to prevent the filling from falling out. Or, use slightly less filling and tell everyone not to limit themselves to just one!
• The quinoa and bean filling can be cooked one day in advance; store covered in the refrigerator.
• Substitute or omit the cheese for a vegan dish.



Serving Size: Makes 10 burritos






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Member Ratings For This Recipe


  • Incredible!
    7 of 7 people found this review helpful
    What a GREAT alternative burrito! I made it to exact measurements but have a lot of quinoa, veggie filling, & beans left over. So I'll probably blanch some more collard very soon! Next time I'll add a bit of crushed red pepper. And salsa on top, always. - 3/28/12

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  • Incredible!
    5 of 5 people found this review helpful
    Pleasantly surprised. Will be making this one again. Although I did not have collards I used cabbage. Great recipe. - 4/4/12

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  • Incredible!
    3 of 4 people found this review helpful
    I made this but I used a tablespoon of steamed long grain white rice, a small veggie hamburger meatball, Zucchini, and red/green bell peppers for the filling. It was delicious!! I am planning to make it again in a few days. I think it would be delicious with ground turkey or even fish - 6/19/12

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  • Very Good
    1 of 1 people found this review helpful
    Pretty good. I was surprised at how much my husband enjoyed them. - 8/9/12

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  • Very Good
    1 of 2 people found this review helpful
    Good way 2 add antioxidant greens to the diet, need to cut the sodium though, cut out the added salt, drain & rinse the beans, use lower sodium cheese like Fiesta blend. Maybe a touch of no-salt Cajun seasoning? - 5/23/12

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  • 1 of 3 people found this review helpful
    Gotta try this since I can't eat wheat. Have tried corn tortilla but they just fall apart. - 5/16/12

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  • 1 of 2 people found this review helpful
    Oh wow, this looks amazing - I make burritos all the time, but never would have thought of using collard greens in place of tortillas. Definitely need to try this one :) - 5/5/12

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  • This was very tasty , I used corn instead of carrots & added fajita seasoning cumin & chili to the quinoa made it really authentic tasting. - 8/7/13

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  • Love collards! Love Burritos! Love that you shared this awesome recipe! Will be preparing this one for pot lucks! Thanks again. Quinoa is a new ingredient for me to try. Pared with old favorites it feels like we are friends already. Sure to be a stand by for friends with meatless preferences. TY - 7/11/13

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  • looks yummy! - 6/7/13

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  • Wow, thank you for all fo my favorites wrapped in a collard. I love it. I enjoy slicing it and eating. Again, thank . - 2/18/13

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  • This is a great idea! - 9/17/12

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  • Incredible!
    0 of 1 people found this review helpful
    Mmm! Mmm! Muy Delicioso! - 8/2/12

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  • Very Good
    0 of 1 people found this review helpful
    Sounds great, thanks! Will be trying this one. - 7/21/12

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  • 0 of 1 people found this review helpful
    Sound great! - 6/24/12

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  • Very Good
    0 of 2 people found this review helpful
    Sounds OK I guess but its too much like a cabbage roll LOL - 6/16/12

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  • Incredible!
    0 of 1 people found this review helpful
    Another person here to say "brilliant idea! I'm trying this soon!" Thanks! - 6/12/12

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  • 0 of 1 people found this review helpful
    I love the idea of using this with cabbage or kale too.
    Pat - 6/9/12

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  • Good
    0 of 3 people found this review helpful
    too high in fat compared to protein and carbs...maybe less cheese - 6/7/12

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  • 0 of 1 people found this review helpful
    Making this on Monday! Can't wait.
    - 6/2/12

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  • 0 of 1 people found this review helpful
    What a cool idea! I will definitely try this. I love burritos but I only have them as a treat because I try not to eat too many starches. This would be perfect for me. - 5/23/12

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  • Loved it! - 5/21/12

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  • 0 of 1 people found this review helpful
    Looks good. - 5/5/12

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  • 0 of 1 people found this review helpful
    Something I will love to make! I usually have most of the ingredients at any given time. - 5/5/12

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  • 0 of 1 people found this review helpful
    Amazing! - 5/5/12

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  • 0 of 1 people found this review helpful
    I made quinoa once and didnt really groove on it. I may sub brown rice. - 4/30/12

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  • 0 of 1 people found this review helpful
    i cannot wait to try this. collards and mexican, love it!! - 11/8/11

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  • 0 of 1 people found this review helpful
    What a great idea! I need to try! :-)) - 11/7/11

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  • Incredible!
    0 of 1 people found this review helpful
    This sounds great for my GAPS diet and a wonderful way to omit the things I can't eat. I think it would also be remarkable with Cabbage leaves and brown rice. Thanks for sharing. - 11/5/11

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