Khaki collards be gone! These greens, packed with vitamin K, don't always have to be slow-cooked. Quick-steamed to a pleasing bright green, the leaves stand in perfectly for a flour tortilla. Steam a whole head and keep the leaves stacked between moist paper towels in your fridge until you're ready to fill them with your favorite leftovers for instant veggie wraps.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Collard-Wrapped Bean Burritos
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 burritos
Level:
Intermediate

Nutrition Info

Healthy
Total:
25 min
Prep:
10 min
Cook:
15 min
Yield:
4 burritos
Level:
Intermediate

Nutrition Info

Healthy

Ingredients

Directions

Remove the stems up to the leafy part of the collards. Lay each collard leaf, underside up, on a flat surface. Locate the thickest part of the stem and use a vegetable peeler to shave the top off for even thickness (this makes it easier to roll up the leaves).

Fill a large wide skillet or pan with just enough water to coat the bottom. Arrange a few leaves at a time, overlapping, in a circle on the bottom of the pan and sprinkle lightly with salt. Repeat with the remaining leaves.

Put the skillet over medium-high heat and as soon as steam appears, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 5 to 6 minutes. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely.

Whisk together the sour cream, cilantro, 1 tablespoon water, pickled jalapeno and brine in a small bowl. Combine the rice, black beans, tomato and 1/4 teaspoon salt in a medium microwave-safe bowl, cover with plastic wrap and cut a slit in the middle to allow steam to escape. Microwave at 100 percent power until hot, stirring about halfway through, 4 to 5 minutes.

Assemble the burritos: On a work surface, lay out two large leaves side-by-side vertically, slightly overlapped, making a 10-inch wide "wrap". (It's ok if the wrap is not circular.) Form 1/4 of the rice and bean mixture into a log across the leaves about 3 inches from the bottom, leaving a 1-inch border on each side. Drizzle with 1/4 of the sauce, then top with 1/4 each of the avocado and cheese. Fold the sides of the wrap over the ends of the mixture, then roll up tightly from the bottom. Repeat with the remaining wraps and filling. Cut each in half on the bias and enjoy or refrigerate whole for a few hours before serving.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

Green Bean and Potato Casserole

Recipe courtesy of Damaris Phillips

Black Bean Soup

Recipe courtesy of Food Network Kitchen

Greens and Beans

Recipe courtesy of The Neelys

Green Beans with Apple Cider

Recipe courtesy of Rachael Ray

Tuscan Shrimp with White Beans

Recipe courtesy of Michael Chiarello

Green Beans with Caramelized Onions and Almonds

Recipe courtesy of Tyler Florence

Blueberry Almond French Toast Bake

Recipe courtesy of Ellie Krieger

Browse Reviews By Keyword