last week we got some huge green leaves in our csa box. full disclosure: i had to text our farmer to make sure i knew what they were! but boy, am i glad i did. not only did she tell me that they were collard greens, but also her favorite way to use them: as tortillas! needless to say, these collard green enchiladas were born.
pssst. these are vegan & gluten free!
9-12 large collard green leaves
1 tbs coconut oil (or other cooking oil)
2 bell peppers, chopped
1 small onion, chopped
2 garlic cloves, minced
2 med. carrots, chopped
2 med. zucchini, chopped
2 tbs chili powder
1 tbs cumin
1 can black beans
2 cups brown rice (cooked)
salt and pepper to taste
preheat oven to 375°F. steam your collard greens (i used a veggie steamer) until tender, about 8-10 minutes. make sure to not steam them too long (else they’ll fall apart!), but just long enough to make them pliable enough to roll up.
meanwhile, add the oil to a heavy frying pan and place over medium heat. add the onions, garlic, carrots and peppers and cook until the onions are translucent, about 8 -10 minutes. add the zucchini, chili powder, cumin, salt & pepper and stir fry for 3-4 more minutes.
add the black beans and brown rice and stir together, tasting to see if you need to adjust any seasonings. set aside.
place one collard green leaf on a chopping block and dip rice mixture into the middle. roll up (like an enchilada!) and place in a 9×11″ baking dish. continue until you’ve used all of your collard greens (top with vegan cheese, if you want!). bake for 25-30 minutes and serve with guacamole and salsa. enjoy!