Collard-Wrapped Burritos - 20.2g Carbs, 3.6g Fiber, 2g Sugar
From: www.sparkpeople.com user GUEST_CHEF
A fresh take on a Mexican favorite.
From "Party Like a Culinista: Fresh Recipes, Bold Flavors, and Good Friends."
Minutes to Prepare: 30
Minutes to Cook: 30
Servings: 10
1 tsp fine grain salt
10 large collard leaves, thickest part of stem trimmed (see Note)
1 3/4 cups water
1 cup quinoa
1 Tbsp extra virgin olive oil
2 tsp minced garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
1 Tbsp olive oil, plus more for pan
1 (20-oz can) black beans
1 carrot, shredded
3 scallions, chopped
2 Roma tomatoes, chopped
1 red bell pepper, chopped
1/4 tsp freshly ground black pepper
1 lb reduced-fat sharp cheddar, shredded (about 3 cups)
Preheat the oven to 350F. 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. Drain and set the
collard leaves aside.
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.
Meanwhile, heat 1 tablespoon olive oil in a large saute pan over medium
heat. Saute 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.
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.
Servings: 10
Nutrition per Serving:
267.1 Calories, 14.3g Total Fat, 6.8g Saturated Fat, 0.3g Polyunsaturated Fat, 2g Monounsaturated Fat, 32mg Cholesterol, 521.2mg Sodium, 97.2mg Potassium,
20.2g Total Carbs, 3.6g Dietary Fiber, 2g Sugars, 17.7g Protein
