Recipes › Collard Greens › Collard Green Wraps with Quinoa and Black Beans
Collard Green Wraps with Quinoa and Black Beans
Large collard leaves used as low-carb wraps filled with seasoned quinoa, black beans, avocado, and salsa. The leaves are blanched briefly to make them pliable and mild. A fresh, nutritious, and surprisingly satisfying alternative to a tortilla wrap.
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Ingredients
- 8 large collard green leaves, stems trimmed flat
- 1 cup quinoa, dry, rinsed
- 15 oz black beans, canned, drained and rinsed
- 2 ripe avocado, sliced
- 1 cup corn kernels, cooked or frozen thawed
- ½ cup salsa
- 1 lime, juiced
- 1 tsp cumin
- ½ tsp chili powder
- ¾ tsp salt
- ¼ cup fresh cilantro, chopped (optional)
Contains: milk.
Method
- Cook quinoa: combine with 2 cups water, bring to a boil, reduce to a simmer, cover, and cook for 15 minutes. Fluff with a fork and season with cumin, chili powder, lime juice, and salt.About 17 min
- Blanch collard leaves: bring a large pot of water to a boil. Submerge each leaf for 30 seconds until bright green and pliable. Transfer to ice water, then pat dry.About 8 min
- Lay a collard leaf flat. Place a scoop of quinoa, black beans, corn, avocado slices, and salsa down the centre. Add cilantro if using.About 5 min
- Fold the sides of the leaf in over the filling, then roll up tightly from the bottom like a burrito. Slice in half and serve immediately.About 5 min
Tips
- Use the biggest, flattest leaves for wrapping.
- Trim the protruding stem flush with the leaf so it rolls flat.
- Blanching for just 30 seconds keeps the leaf's structural integrity for wrapping.
Ring the changes
- Add sriracha-spiked hummus as a spread before adding filling.
- Fill with egg salad or tuna salad for a non-vegan protein-rich wrap.
Keeping it
Best assembled just before eating. Filling components keep separately for 4 days. Blanched leaves keep for 3 days.
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