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.

No additional tips available.

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

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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.

Collard Enchiladas

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