9-12 large collard green leaves
1 tbs coconut oil (or other cooking oil)
2 bell peppers, chopped
1 small onion, chopped
2 garlic cloves, minced
2 med. carrots, chopped
2 med. zucchini, chopped
2 tbs chili powder
1 tbs cumin
1 can black beans
2 cups brown rice (cooked)
salt and pepper to taste
1 tbs coconut oil (or other cooking oil)
2 bell peppers, chopped
1 small onion, chopped
2 garlic cloves, minced
2 med. carrots, chopped
2 med. zucchini, chopped
2 tbs chili powder
1 tbs cumin
1 can black beans
2 cups brown rice (cooked)
salt and pepper to taste
preheat oven to 375°F. steam your
collard greens (i used a veggie steamer) until tender, about 8-10
minutes. make sure to not steam them too long (else they’ll fall
apart!), but just long enough to make them pliable enough to roll up.
meanwhile, add the oil to a heavy frying
pan and place over medium heat. add the onions, garlic, carrots and
peppers and cook until the onions are translucent, about 8 -10 minutes.
add the zucchini, chili powder, cumin, salt & pepper and stir fry
for 3-4 more minutes.
add the black beans and brown rice and stir together, tasting to see if you need to adjust any seasonings. set aside.
place one collard green leaf on a
chopping block and dip rice mixture into the middle. roll up (like an
enchilada!) and place in a 9×11″ baking dish. continue until you’ve used
all of your collard greens (top with vegan cheese, if you want!). bake
for 25-30 minutes and serve with guacamole and salsa. enjoy!
