Collard-Wrapped Yellow Rice & Black Bean Enchiladas


  • 8-10 large collard leaves
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2-3 cloves garlic, minced
  • 1 medium red or green pepper, finely diced
  • 2 cups cooked brown rice (or other grain of your choice)
  • 1 15-oz can black beans, drained and rinsed
  • 1 small hot chile pepper, seeded and minced
  • ¼ cup minced fresh cilantro
  • 1 tsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp ground turmeric
  • salt and pepper to taste
  • 1 cup salsa
  • 1 cup tomato sauce.

Bring a generous amount of water to a boil in a 4-cup soup pot.  Immerse the collard greens without their stems in the water and simmer for three minutes.  Drain the leaves and let them rest in a colander.  Sauté the onion until translucent, add the garlic and bell pepper and sauté until soft.  Add the rice, beans, chile pepper, cilantro and seasonings.  Cook over medium heat – about 5 minutes.  In a small mixing bowl combine the salsa and tomato sauce and stir together.  Pour half of the sauce evenly over a shallow 9 X 13” baking dish.  Arrange 1/3 cup of the rice mixture on each collard leaf and roll like a burrito.  Arrange each roll in the casserole dish and spoon the remaining sauce over them.  Cover the casserole dish with foil and bake 40 to 45 minutes.