Collard Wrapped Bean Burritos Recipes

HOW TO MAKE COLLARD WRAPS

Steps:

• Cut the stem off of the collard green leaf and then carefully shave it down using a small knife so that it's flat. This will help prevent the collard leaf from breaking at the end and make it easier to roll up.
• Add any veggies, protein and/or sauces to the middle-bottom of each collard leaf, or evenly divide a salad recipe onto each leaf.
• Carefully roll the collard wrap up just like you would with a burrito, tucking in the ends as you go so that the filling stays inside.
• Cut your collard wraps in half and enjoy!

PALEO COLLARD BURRITO

Steps:

• Fold each collard leaf in half and remove the stems up to the leafy part with a paring knife.
• Fill the large pot with 1 inch of water. Place a steamer insert in the pot and bring to boil. When the steam appears and water starts to boil, lower the heat to medium, cover and steam until the collards are green, tender and pliable, 3 to 4 minutes. Remove from the heat and use tongs to transfer the leaves to a baking sheet to cool completely.
• Cook bacon in a medium non-stick skillet over medium-high heat until very crispy, 4 to 5 minutes per side. Transfer bacon to a paper towel-lined plate and remove all but 1 tablespoon of bacon drippings from skillet. Reduce the heat to medium. Add the eggs, sprinkle with salt, and cook, scraping the bottom and sides of the skillet with a rubber spatula, until the eggs are cooked through, about 5 minutes. Transfer to a small bowl.
• Stir together the lime juice, avocado, bell pepper, tomato and red onion in a small bowl. Season with salt.
• Assemble the burritos: On a flat work surface, lay out four large leaves, slightly overlapping in a four-leaf clover shape, making a 12-inch wide wrap (It's OK if the wrap is not circular). Sprinkle with salt. Place half of the eggs, half the avocado-tomato mixture and 2 strips of bacon across the leaves about 3-inches from the bottom, leaving a 1-inch border on each side. Place cilantro on top and shape the filling into a tight log. Fold the sides of the wrap over the ends of the filling, then roll up tightly from the bottom. Repeat with the remaining collard leaves, eggs, avocado-tomato mixture and bacon. Cut each in half and serve.

STEAK AND BEAN BURRITOS

Steps:

• Prepare a grill for medium-high heat. Preheat the oven to 350 degrees F.
• Season the steak with salt and pepper. Grill the steak about 3 minutes each side. Allow to rest for 5 minutes, then slice.
• Heat the oil in a skillet set over medium heat. Add the bell peppers, onions and some salt and pepper, then the cumin, oregano, chili powder and garlic powder. Stir together and saute until the onion and peppers soften, about 5 minutes.
• Spread a small amount of beans on each tortilla. Add slices of grilled steak and some onions and peppers, then sprinkle over some cheese. Fold over the ends of each tortilla and roll up. Lay the rolled tortillas in a pan. Pour over the red and green enchilada sauces and sprinkle over a little extra cheese.
• Bake until the cheese is melted and the dish is bubbly, about 20 minutes. Serve immediately with a dollop of sour cream, some pico de gallo and some cilantro leaves to garnish.

PHIL'S TEX-MEX BURRITOS

Steps:

• Preheat the oven to 350 degrees F and grease a 9 by 13-inch baking pan.
• In a large skillet, cook the beef until mostly browned. Stir in onions, chiles and garlic and cook until onions have softened. Add the tomatoes, oregano and cumin and cook until the tomatoes have thickened to form a sauce about 10 minutes.
• Heat the tortillas so that they are pliable--either over a gas flame or in a microwave oven.
• Divide meat among the tortillas, about 1/4 cup per tortilla, and sprinkle each with cheese. Roll up tortillas and place in baking dish and top with more grated cheese. Bake for 10 minutes. Garnish with a thick salsa, sour cream and chopped cilantro if desired.

GRILLED VEGGIE BURRITOS

Steps:

• Prepare a grill for medium heat.
• Split the yellow squash and zucchini lengthwise down the middle. Brush them and the corn with olive oil, sprinkle with salt and pepper and grill until the veggies are somewhat soft and have nice grill marks. Allow to cool slightly, then cut the squash and zucchini into large dice. Scrape the corn from the cob.
• Warm the tortillas in a microwave. Heat the black beans in a pot and mash with a fork.
• To build the burritos, heap some Garlic Cilantro Lime Rice, mashed beans and diced veggies in the middle of each tortilla. Top with grated cheese, chopped tomatoes, chopped onions and sour cream. Tuck in the ends and roll into a burrito shape.
• Heat the oil in a large skillet over medium heat. Add the garlic and onions and cook for 3 to 4 minutes. Reduce the heat to low and add the rice and salt. Cook over a low heat for 3 minutes, stirring constantly to make sure the rice doesn't burn. Add 2 cups of the broth and the juice and zest of 2 limes and bring it to a boil. Reduce the heat to low, cover and simmer for 10 to 15 minutes or until the rice is done. Add more liquid as needed. The rice shouldn't be sticky.
• Just before serving, stir through the juice of 1 lime and lots of chopped cilantro.
• 2012 Ree Drummond, All Rights Reserved