Monday, June 29, 2015

black bean collard wraps

Three things I love: mexican food, hummus, and collard greens, all wrapped up into what I like to call: collarditos.

I got some beautiful collard greens at the farmers market this week so I have made several different kinds of collard wraps. And I still have some left! I think that means tonight I'll make miso soup with collard greens and.... what do you think, mushrooms?

Anyway, I wanted to make a mexican version of the collard wrap, like a burrito, or "collardito" if you will. I started with a black bean hummus which I have made several times but I don't think I have shared the recipe! So here it is, hummus with a mexican flare:

  • 1 can of black beans
  • 1/4 cup tahini
  • 1 Tbsp lime juice
  • 2 Tbsp water
  • 2 cloves garlic
  • 1 cup cilantro leaves
  • 1/4 tsp salt
  • 1/2 tsp cumin
  • 1/2 tsp chili powder

Place everything into a food processor and blend until smooth! Easy as that! Now you have another hummus recipe right at your fingertips! This dip is great with corn chips so save the extra for snacking!

Now for the collarditos. Along with the hummus you will also need:
  • 5-8 collard leaves, depending on size and how much filling you make
  • veggie filling: I sauteed some onions with grape tomatoes and 1 cup of corn kernels
  • avocado
  • hot sauce of your choice

Start by de-stemming the collard leaves. Lay the leaf lighter side up, so the stem sticks up in the middle of the leaf. Carefully shave the stem down until it is as close to leaf thickness as possible.  

Now layer on the hummus, veggie filling, and avocado. Roll the collard leaf like a burrito, tucking in the ends first and rolling away from you. 

Top it off with some hot sauce and you are good to go! I served mine with a little brown rice as well, to fill up the hubby :)

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