Mexican

Collard-Wrapped Burritos is for Dinner.

Collard-Wrapped Burritos takes 30 minutes to prepare.

Collard-Wrapped Burritos takes 30 minutes to cook.

Collard-Wrapped Burritos makes 10 servings.

The ingredients for Collard-Wrapped Burritos are:

1 teaspoon fine grain salt
10 large collard leaves, thickest part of stem trimmed (see Note)
1 3/4 cups water
1 cup quinoa
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 tablespoon olive oil, plus more for pan
1 (20-ounce) can black beans
1 carrot, shredded
3 scallions, chopped
2 Roma tomatoes, chopped
1 red bell pepper, chopped
1/4 teaspoon freshly ground black pepper
1 lb reduced-fat sharp cheddar, shredded (about 3 cups)

Here is how you make Collard-Wrapped Burritos:

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 saut? pan over medium heat. Saut? 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.Serving Size:?Makes 10 burritos

The nutritional information for Collard-Wrapped Burritos is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 267.1

• Total Fat: 14.3 g
• Cholesterol: 32.0 mg
• Sodium: 521.2 mg
• Total Carbs: 20.2 g
• Dietary Fiber: 3.6 g
• Protein: 17.7 g

Collard-Wrapped Burritos is Mexican cuisine.

The dietary needs meet for Collard-Wrapped Burritos is Vegetarian