Collard Green Enchiladas {Vegetarian}

collard-green-enchiladas

Last week we had the first CSA pick-up of the season. I can’t even describe to you how slowly the two week break between winter and summer shares went. Regardless, the share last week contained collard greens. I thought all week about what I could do with them. I figured I could sauté them, put them in a stir-fry, or make another one of the more usual recipes with them, but I figured instead, I would come up with something a little more fun.

On my run this morning, with the help of a friend, I dreamed up this recipe. After getting the kids situated at school, off to the kitchen I went to create! Let me just say, I had these for lunch and they were amazing. And the possibilities for variations running through my head were endless and exciting!

I highly recommend making these… like tomorrow!

Collard Green Enchiladas

Ingredients:

8 collard green leaves

1 cup of cooked rice (white or brown)

1 cup drained, mashed black beans

3 Tbsp mild green chile peppers, chopped

1 can or 1 cup enchilada sauce

3/4 cup + 1/2 cup shredded cheddar cheese

3/4 cup sour cream

Directions:

1. Preheat oven to 350 degrees.

2. Coat the bottom of an 8×8 glass baking dish with a thin layer of enchilada sauce.

3. Mix together rice, mashed black beans, chile peppers, 3 Tbsp enchilada sauce, 3/4 cup cheese, and sour cream.

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4. Cut the stem out of the collard green leaves.

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5. Fill each collard green leaf with 3 Tbsp. of the mixture. Roll up just like a tortilla when making enchiladas.

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6. Place in baking dish.

7. Drizzle enchilada sauce over collard green enchiladas.

8. Sprinkle with remaining cheese.

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9. Bake at 350 degrees for 30 minutes covered. Remove cover and bake for an additional 5-10 minutes until cheese is completely melted.

Serve warm with fresh salsa, extra sour cream, or guacamole!

Because I love connecting with others, this post is linked up at Tasty Traditions.

 

About Lauryn Blakesley


A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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Comments

  1. Oh, LOVE THIS!! Cannot wait to try for dinner next week!
    Trish recently posted…93rd BirthdayMy Profile

  2. This looks yummy! And a great way to use collard greens.
    carrie recently posted…Food Allergy Action PlanMy Profile

  3. Nice twist! I’ve not had collards before, I imagine them to be like kale though. My mom would love this!!
    Colleen (Souffle Bombay) recently posted…Potato & Caramelized Onion FlatbreadMy Profile

  4. I have never had collards before. This looks like an interesting way to tiptoe into them. :) Thanks for sharing!
    Nicole @ One Punky Mama recently posted…Glam it Up for Summer – Our Rockabilly Love List!My Profile

  5. I agree with Nicole! This looks semi-safe for a collard green newbie!
    Heather S. recently posted…Top Books for Your Little PrincessMy Profile

  6. I’m growing collards and I just planted my garden. I’m pinning this and sharing this with my boot-camp class tonight.
    The Frugal Exerciser recently posted…The Meatless ChallengeMy Profile

  7. I’ve been using the Eat to Live cooking style for several years. That’s where I learned about using collard greens in much the same way as you described for enchiladas. The style I have used is to cut out out the large rib (as you showed visually) and steaming for a few minutes. That makes the leaf very soft. Pull the cut ends to overlap and make the leaf more like a complete tortilla. Then use whatever veggie sandwich filling you desire, place the ingredients in the center, and roll-up your sandwich. I love to take this to work when we have potluck. Other nurses just can’t believe vegetarian sandwich can taste so good – with such a low calorie, high nutrient density.

    • Never thought of steaming them before filling them…good idea! I will have to try with some other fillings. Can’t wait to experiment more with these. The opportunities are endless!

  8. Made these tonight and my husband and I both LOVED them. Thanks for the recipe!

Trackbacks

  1. […] summer CSA shares. She does an amazing job each week to explain how they use their fresh produce. Collard green enchiladas, need I say more. Eckerton Hill Farm has been in existence for 15 years, first on a rooftop in […]

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