Collard-Wrapped Burritos

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Collard-Wrapped Burritos

4.4 of 5 (20)
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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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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!
    10 of 10 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!
    6 of 6 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!
    5 of 6 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
    2 of 2 people found this review helpful
    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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  • Very Good
    2 of 2 people found this review helpful
    Pretty good. I was surprised at how much my husband enjoyed them. - 8/9/12

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