Collard Greens Burritos


Approximately 6 collard leaves
1 Tbsp. olive oil
1 1/2 c. cooked brown rice
1/2 onion, diced
1 green bell pepper, diced
1 15 oz can of diced tomatoes
1 tsp. chilli powder
1 tsp. cumin
1/2 tsp. garlic powder
salt & pepper to taste
pinch of cayenne pepper
1 1/2 c. shredded Mexican blend cheeses


Remove  the stems from the collard greens, making 2 “wraps” out of each leaf.  Place leaves in just enough boiling water to cover. Boil for about 3 to 5 minutes and then set aside in ice water to cool.

Saute the onion and bell pepper in olive oil for about 2 minutes.  Add cooked rice, 3/4 of the can of tomatoes and spices.   Allow mixture to simmer for about 5 minutes, allowing flavors to blend. Working on cutting board, spread out 1/2 of collard leaf.  Fill with rice mixture.  Roll up as you would a tortilla, and place in 9×13 baking dish.  Continue like this with remaining greens.  Top with shredded cheese and remaining tomatoes.  Bake at 375 degrees for about 15 – 20 minutes until cheese is melted and burritos are piping hot.

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