Collard-Wrapped Burritos

Collard-Wrapped Burritos
Staff Writer
Collard-wrapped burritos

Greg Vore

Collard-wrapped burritos

When making summer rolls or burritos, often wonton wrappers or rice paper are the product of choice — not collard greens. Who knew that eating your greens could be so delicious and rewarding? Super nutritious and slightly crunchy quinoa stands in for the usual rice and gives these "burritos" a slightly nutty flavor.

10
Servings
194
Calories Per Serving
Deliver Ingredients

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.

Ingredients

  • 1  teaspoon  fine grain salt
  • 10  large collard leaves*, thickest part of stem trimmed
  • 1 ¾  cup  water
  • 1  cup  quinoa
  • 1  tablespoon  extra-virgin olive oil
  • 2  teaspoons  minced garlic
  • 1/2  teaspoon  ground cumin
  • 1/2  teaspoon  ground coriander
  • 20-ounce can black beans, drained
  • carrot, shredded
  • scallions, chopped
  • Roma tomatoes, chopped
  • red bell pepper, chopped
  • 1/4  teaspoon  freshly ground black pepper
  • 1  pound  cheddar cheese, shredded (about 3 cups)
  • Olive oil cooking spray

Directions

Preheat the oven to 350 degrees. Spray a 9-by-13-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 ¾ 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. 

Nutritional Facts

Total Fat
7g
10%
Sugar
3g
3%
Saturated Fat
3g
13%
Cholesterol
18mg
6%
Carbohydrate, by difference
22g
17%
Protein
10g
22%
Vitamin A, RAE
130µg
19%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
290mg
29%
Choline, total
35mg
8%
Fiber, total dietary
2g
8%
Folate, total
52µg
13%
Iron, Fe
3mg
17%
Magnesium, Mg
61mg
19%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Pantothenic acid
1mg
20%
Phosphorus, P
541mg
77%
Selenium, Se
11µg
20%
Sodium, Na
523mg
35%
Water
61g
2%
Zinc, Zn
2mg
25%

Lard Shopping Tip

Most lard sold in supermarkets contains additives. If you wish to render your own lard, look for fatback, the hard fat between the skin and muscle on the back of the pig.

Lard Cooking Tip

If you render your own lard, you should always refrigerate it to prevent it from going rancid.