These collars-wrapped burritos are a delicious, healthy alternative to regular burritos and great for parties.
- 1 teaspoon fine grain sea salt, plus more for blanching water
- 10 large collard leaves, thickest part of stem trimmed
- 1 3/4 cups water
- 1 cup quinoa
- 1 tablespoon extra virgin olivw oil
- 2 teaspoons 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 shard cheddar cheese, shredded (about 3 cups)
- Olive oil cooking spray
1.) Preheat the oven to 350°F. 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 water. Drain and set the collard leaves aside.
2.)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.
3.) 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 the mixture gets too dry.
4.)Lay one collard leaf flat, vein side up. Spoon 2 tablespoons quinoa then 3 tablespoons bean mixture into the trimmed end of the collard and sprinkle with cheese. Fold each side over the filling a 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.Back to all recipesBack to top of page
Caterers and seasoned party experts Jill Donenfeld and Josie Gordon are here to show you how to throw fresh, fun, and downright delicious dinner parties with ease and style.Buy it now