Lake Isle Press

Collard-Wrapped Burritos

These collars-wrapped burritos are a delicious, healthy alternative to regular burritos and great for parties.

Ingredients

• 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

Directions

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.

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