Description
Collard green enchiladas made with rice and beans wrapped in collard greens and smothered in enchilada sauce and topped with vegan cheese.
Ingredients
Enchilada Filling
- 3 cups cooked basmati rice
- 1 15-oz can black beans, drained and rinsed
- 1 TBSP avocado oil
- 1 small white onion, diced
- 1 bell pepper, diced
- ½ TBSP chili powder
- ½ tsp smoked paprika
- ½ tsp cumin
- Dash of Himalayan sea salt
Everything Else
- 2 bunches collard greens, rinsed and stems trimmed
- 2 cups enchilada sauce
- ½ – 1 cup vegan mexican cheese blend
Instructions
- Rinse the collard greens and chop off the stem where it meets the leaf. Using a paring knife, shave down the backside with a knife to remove as much of the tough protruding core as you can.
- Blanch the leaves by dipping in boiling water for 30 seconds, then plunging into ice water to stop the cooking. Set aside.
- Heat a large skillet over medium heat with a drizzle of avocado oil. Add the onion, bell pepper, and seasonings and sauté for 8-10 minutes, until the onion is translucent and the peppers are soft. Stir in the rice and black beans and mix well to coat them in the spices until everything is well-combined.
- Preheat the oven to 350°F and prepare a casserole dish for baking.
- To assemble, add one steamed collard leaf to a plate and fill with a heaping 1/4 cup of the mixture. Starting at the base, fold the leaf over filling, fold in the sides, and then keep rolling into a tight cylinder. Repeat with the remaining leaves and filling.
- Pour half of the enchilada sauce into the casserole dish, spreading it into an even layer. Tightly pack the stuffed collard wraps into rows. Top the rolls with remaining sauce and tightly cover the pan with aluminum foil. Bake for 30 minutes.
- After 30 minutes, remove the pan from the oven and sprinkle on vegan shredded cheese. Return the dish to the oven and bake for another 10- 15 minutes until the cheese is fully melted and bubbling.
- Store leftovers in an airtight container in the refrigerator and reheat before serving.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Dinner, Entree
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free