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!

collard green enchiladas

collard green enchiladas

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

collard green enchiladas

 

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!

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8 comments

comments

  • Oh what an awesome ideas. I love smuggling greens into things

    | Bright Green Laces |

  • mm, sound delicious. I always make red cabbage burrito bowls but this is a great mix-up!

  • OH YUM! We got some collard greens from our community garden last week and I am totally obsessed, so this could not have come at a better time! Thanks for the delicious looking recipe, I’ll have to try it soon!

  • These ain’t my momma’s collard greens!

  • Aranda | March 27, 2013

    I made this tonight and it was AMAZING! Thank you for posting this.

  • Kathryn | July 14, 2013

    Made these tonight…not much of a rice eater so I switched it out for polenta. A great way to use up the Swiss Card and Collards in my CSA and satiate my craving for spicy food. Well done.

  • I am wondering if these need to be covered while baking? I tried something like this once and the leaves got all dehydrated where exposed, and were tough to cut through. I am going to try these tonight with an enchilada-style sauce to cover them all up :)

  • hi anina! i didn’t cover mine but you could always do so just to be on the safe side! :)

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