Collard Enchiladas Recipe

Name: Collard Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (474 mL) water; 1 cup (190 g) sprouted brown rice; 1 summer squash (green or yellow); 1 (15-ounce [426-g]) can or box low-sodium black or pinto beans, drained and rinsed; 2 cloves garlic, minced; Dried onion flakes, to taste; Dried oregano, to taste; Paprika, to taste; 1 bunch cilantro, chopped; Juice of 3 limes; 1 bunch collard greens, ribs removed; 2 tomatoes, chopped; 1 (4-ounce [114-g]) can green chiles; 1/4 cup (59 mL) olive oil; 2 tablespoons white vinegar

Servings: persons

2 cups (474 mL) water
1 cup (190 g) sprouted brown rice
1 summer squash (green or yellow)
1 (15-ounce [426-g]) can or box low-sodium black or pinto beans, drained and rinsed
2 cloves garlic, minced
Dried onion flakes, to taste
Dried oregano, to taste
Paprika, to taste
1 bunch cilantro, chopped
Juice of 3 limes
1 bunch collard greens, ribs removed
2 tomatoes, chopped
1 (4-ounce [114-g]) can green chiles
1/4 cup (59 mL) olive oil
2 tablespoons white vinegar

1
Preheat the oven to 350F (180C).
2
In a saucepan, combine the water and brown rice.
3
Bring to a boil, cover, and lower the heat to medium.
4
Cook for 20 minutes, or until the rice is tender.
5
Once the rice is done, add the cilantro and the lime juice and set aside.
6
In a skillet, saute the squash and beans with the garlic, onion flakes, oregano, and paprika.
7
Combine all the sauce ingredients in a blender.
8
Blend them until smooth and transfer to a saucepan.
9
Heat the sauce for 5 minutes over medium-low heat.
10
Lay the collard greens flat.
11
Spoon the rice and bean mixture onto the collard greens.
12
Roll them up like small burritos.
13
Place the enchiladas side by side in a glass baking dish and cover the dish with aluminum foil.
14
Bake the enchiladas for 30 minutes.
15
Pour the sauce over the enchiladas halfway through the baking time.
16
Serve hot.

349

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups (474 mL) water, 1 cup (190 g) sprouted brown rice, 1 summer squash (green or yellow), 1 (15-ounce [426-g]) can or box low-sodium black or pinto beans, drained and rinsed, and more.

Yes, Collard Enchiladas falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Collard Enchiladas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions