Collard-Wrapped Burritos

Collard-Wrapped Burritos

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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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