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Collard-Wrapped Yellow Rice and Black Bean Enchiladas

by Ricki Heller 99 Comments

Collard Wraps on Diet, Dessert and Dogs

As promised yesterday, I’ve got an amazing recipe for you today from Nava Atlas’s Wild About Greens (to read my interview with Nava and learn more about the book, go here).  But seems I got the name of the recipe wrong! The collard-wrapped enchiladas reminded me so much of my mum’s erstwhile cabbage rolls that I mistakenly labeled them “Collard Rolls.” We are obviously so accustomed to spicy foods in this house that I could make that mistake. While the enchiladas definitely aren’t “over-the-top” spicy, they are certainly more zippy than old-fashioned cabbage rolls!

Despite the long ingredient list, this is a recipe that’s easy to make. In fact, it’s one of my favorite kinds: to wit, the kind you dump into a casserole dish and pop in the oven, then forget about until it’s ready to eat.

I was in heaven going through Wild About Greens: I mean, it’s a whole book about GREENS!! From the useful info on basic preparation tips and health benefits of greens to the simple braises and sautés with an assortment of pick-as-you choose sauces (Sesame Ginger–mmm!), to greens with grains or pasta, to greens in soups and stews or greens in juices and smoothies–well, I love them all.  If you love greens–or are just looking for more ways to incorporate them into your diet–you’ll love them, too.  So don’t forget to check below the recipe and enter the giveaway, too!

Thanks again to Nava for the interview and for sharing this delectable recipe.

I’m linking this recipe to Amy’s Slightly Indulgent Tuesday.

Collard Wraps on Diet, Dessert and Dogs

Collard-Wrapped Yellow Rice & Black Bean Enchiladas

reprinted with permission from Wild About Greens 

Large collard green leaves make amazing wrappers for grain and bean dishes. Yo can vary this recipe using other grains, such as quinoa or couscous.

8 to 10 large collard leaves

1 Tbsp (15 ml) extra virgin olive oil

1 medium onion, chopped

2 to 3 cloves garlic, minced

1 medum green or red bell pepper, finely diced

2 cups (240 ml) cooked brown rice or other grain of your choice

1 can black beans (15 to 16 ounces/500-600 ml), drained and rinsed

1 small fresh hot chili pepper, seeded and minced, or one 4-ounce can chopped mild green chilies

1/4 cup (60 ml) minced fresh cilantro

1 tsp (5 ml) ground cumin

1/2 tsp (2.5 ml) dried oregano

1/4 tsp (1 ml) ground turmeric

salt and freshly ground pepper, to taste

1 cup (240 ml) store-bought salsa (I used this brand)

1 cup (240 ml) tomato sauce

Preheat oven to 375 F (190 C).

Cut the stems from the bottom of the collard leaves. Lay them, one at a time, on a cutting board, with the protruding side of the stem facing up. Using a sharp knife, skim off part of the stem so that it is flatter. Rinse the leaves.

Bring a generous amount of water to a boil in a 4-quart (about 4 L) soup pot. Immerse the collard greens int he water and simmer steadily for 3 minutes. Drain the leaves and let them rest in a colander.

Heat the oil in a skillet. Add the onion and sauté until it’s translucent. Add the garlic and bell pepper and continue to sauté until the mixture is golden.

Add the rice, beans, chili pepper, cilantro, and seasonings. Cook over medium heat until the mixture is well heated through, about 5 minutes.

In a small mixing bowl, combine the salsa and tomato sauce and stir together. Pour half of this sauce evenly over the bottom of a shallow 9×13 inch (23×33 cm) baking dish.

To assemble, arrange 1/3 to 1/2 cup (80-120 ml) of the rice mixture on each collard leaf (depending on the size; after doing one, you’ll get a sense of how much filling fits comfortably inside each leaf). Fold the bottom of the leaf over the filling, then fold each side toward the middle, and roll like a burrito.

Arrange each roll in the casserole dish, and once they’re all in, spoon the remaining sauce over them. Cover the casserole dish with foil.

Bake 40-45 minutes, or until a fork can be easily inserted into one of the rolls. Serve at once. Makes 8 to 10 generous rolls, 1 or 2 per serving. May be frozen.

Suitable for: ACD  Stage 2 and beyond, sugar-free, gluten-free, dairy-free, egg free, soy-free, nut free, vegan.

Collard Enchiladas on Diet, Dessert and Dogs

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© Ricki Heller, Diet, Dessert and Dogs

[Disclaimer: this post may contain affiliate links. If you buy using these links, at no cost to you, I will earn a small commission from the sale.]

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Filed Under: ACD Maintenance, ACD Stage One, ACD Stage Three, ACD Stage Two, anti candida diet, beans and legumes, cookbook, dairyfree, entrees, food allergies, food restrictions, food sensitivities, gluten free, grains, greens, holidays, party food, recipes, review, side dishes, sugar-free, Uncategorized, vegan, vegan candida diet, vegetables

Reader Interactions

Comments

  1. janet @ the taste space says

    March 28, 2013 at 1:51 pm

    Youpee! My favourite green vegetable would be spinach. Sorry kale.

    Reply
  2. Jennifer S says

    March 28, 2013 at 1:51 pm

    I LOVE swiss chard and collards!

    Reply
  3. Teresa says

    March 28, 2013 at 1:56 pm

    would be a great help to me newly becoming a vegetarian to help fight cancer 🙂 I love greens, pretty much all greens…havent found one yet I didnt like 🙂

    Reply
  4. Jessica Dennis says

    March 28, 2013 at 1:58 pm

    This is such a creative enchilada idea! I pinned this and I’m hoping to make this weekend 🙂 such a good gluten free/dairy free meal!

    Reply
  5. Jenny says

    March 28, 2013 at 2:15 pm

    My favorite green vegetable is probably broccoli…in terms of leafy greens, spinach is pretty high up there 🙂

    Reply
  6. Raeanne says

    March 28, 2013 at 2:20 pm

    It’s spinach for me. I love anything with a Mexican twist! Excited to try this recipe!

    Reply
  7. Jesse (OutToLunchCreations) says

    March 28, 2013 at 2:22 pm

    This recipe looks delicious! I love using collards as wraps.

    Reply
  8. Emilly says

    March 28, 2013 at 2:22 pm

    This looks super dooper yummy!

    Reply
  9. Heather @Gluten-Free Cat says

    March 28, 2013 at 2:25 pm

    My favorite green vegetable is kale. There are just so many ways to dress it, wrap it, cook it, bake it…

    Reply
  10. Mia says

    March 28, 2013 at 2:36 pm

    My favorite is swiss chard!

    Reply
  11. Toni says

    March 28, 2013 at 2:37 pm

    This looks delicious. I have been vegan for 13 years and have not had too many things. I have a sweet Iguana here who has collard greens as one of his staple greens so I often use them to wrap other things. And am I supposed to name a favorite green? I can’t. If it is leafy and green, I am good.Thanks for always sharing such wonderful recipes :)Happy Spring everyone!

    Reply
  12. Emily says

    March 28, 2013 at 2:59 pm

    I love kale, it’s so versatile!

    Reply
  13. Josiane says

    March 28, 2013 at 4:11 pm

    This looks like just the right recipe for me to give collards another chance! I’ve only tried them raw so far, and their bitterness was a bit intense…
    My favorite green vegetable? They’re all great, so I tend to go on seasonal kicks, although chard and kale are always a good bet.

    Reply
  14. Tuuli says

    March 28, 2013 at 5:04 pm

    My favourite green vegetable has to be broccoli, but if we’re talking leafy greens…I know kale, the rest are a bit of a mystery. They weren’t really available in the shops around where (and when) I grew up. So I could definitely use the book!

    Reply
  15. Courtney says

    March 28, 2013 at 5:54 pm

    I love all greens, but I think I would have to say kale, only because it is so versatile–you can put it in a smoothie, have it in a salad, “massage” it for a totally different salad, make kale chips, and cook it. All are delicious!

    Courtney

    Reply
  16. Maggie says

    March 28, 2013 at 5:55 pm

    Oh I will totally be trying this dish Ricki! Thanks for sharing. I just bought some collard wraps yesterday.

    Reply
  17. April says

    March 28, 2013 at 5:58 pm

    This is hard because I love pretty much all of them… but I must say that I do have a thing for softened kale! Thanks!

    Reply
  18. Marissa says

    March 28, 2013 at 6:06 pm

    Right now, swiss chard is my favorite green–but I love them all!

    Reply
  19. Kiersten says

    March 28, 2013 at 6:41 pm

    I love kale!!!!!!!!!

    Reply
  20. Shelley Alexander says

    March 28, 2013 at 6:43 pm

    Hi Ricki,

    Collard greens and kale are two of my favorite leafy greens. The recipe and book sounds delicious! Thanks for sharing.

    Reply
  21. Monika says

    March 28, 2013 at 6:48 pm

    is it possible to have only ONE favourite green vegetable?

    lately, mine’s been a combination of baby greens; baby spinach, baby kale, and baby swiss chard!

    Reply
    • Ricki says

      March 28, 2013 at 8:58 pm

      I’m with you on that–I love ’em all!!

      Reply
  22. Stephanie says

    March 28, 2013 at 7:09 pm

    My favorite green veggie is baby spinach!

    Reply
  23. Jeanette says

    March 28, 2013 at 7:30 pm

    So great to see a cookbook focused on greens – I think greens are one of the toughest vegetables for many people, but prepared the right way (like your beautiful collard wraps) I think more people would try them.

    Reply
  24. Andrea says

    March 28, 2013 at 7:33 pm

    This sounds fantastic. Ever since I discovered how much easier it was to use collards instead of cabbage for “cabbage rolls,” I’ve been sold on the collard versions of old favorites.

    Reply
    • Andrea says

      March 28, 2013 at 7:39 pm

      but my favorite is kale. 🙂

      Reply
    • Ricki says

      March 28, 2013 at 8:57 pm

      Me, too. I like them more than the cabbage ones!

      Reply
  25. Deanna says

    March 28, 2013 at 7:43 pm

    As much as I know I should eat more greens, I still have a hard time finding ways to eat them. I could really use this cookbook.

    Reply
  26. Leona says

    March 28, 2013 at 7:56 pm

    I love Nava’s books. We always ate lots of greens when I was growing up. My Mother had a huge vegetable garden. We’d have chard, beet greens and even turnip greens. My favourite cooked green is spinach and my favourite raw is arugula. Instead of cabbage rolls I’ve made chard rolls before, very tasty.

    Reply
  27. sonja says

    March 28, 2013 at 8:20 pm

    kale and spinach

    Reply
  28. Cheryl Harris says

    March 28, 2013 at 9:20 pm

    I love greens, but can always use new and creative methods to make them!

    Reply
  29. Tracy M. says

    March 28, 2013 at 10:22 pm

    I love spinach salad (with fresh fruit and nuts)!

    Reply
  30. Shirley says

    March 28, 2013 at 10:58 pm

    Kale all the way!! Would love to win this cookbook

    Reply
  31. Ashlie says

    March 29, 2013 at 6:01 am

    I don’t think I have ever met a green veggie I didn’t like, but last obsession is Russian Red Kale – I discovered it at my farmer’s market a couple of months ago and I’ve been buying three bags a week ever since!

    Reply
  32. chris says

    March 29, 2013 at 7:19 am

    Collard wraps sound great! I just discovered how tasty other wraps such as romaine are. Looking forward to trying this meal.

    Reply
  33. Laura says

    March 29, 2013 at 7:19 am

    That’s a really tough question! I think my favorite green veggie is the one in season.

    Reply
  34. Sherry says

    March 29, 2013 at 8:03 am

    Cooked: turnip greens! Smoothie: Kale! Salad: baby greens mix

    Reply
  35. myna lee says

    March 29, 2013 at 9:25 am

    i was curious about yellow rice
    i had not heard of it
    nice recipe!

    Reply
  36. Ellery says

    March 29, 2013 at 10:52 am

    Spinach! 🙂

    Reply
  37. Miachel @ Spiced Curiosity says

    March 29, 2013 at 10:57 am

    This sounds wholesome and so good! My favorite green veg is kale, lately.

    Reply
  38. Aimee Douglass says

    March 29, 2013 at 11:19 am

    I will have to go with kale. Love the stuff!

    Reply
  39. Jen says

    March 29, 2013 at 11:20 am

    KALE!!!!

    Reply
  40. Michelle says

    March 29, 2013 at 11:22 am

    I can’t get enough spinach! I love it!

    Reply
  41. julie says

    March 29, 2013 at 12:05 pm

    My favorite green veggie is romanesco broccoli/cauliflower. Love this stuff!

    Reply
  42. myna lee says

    March 29, 2013 at 1:00 pm

    rapini

    Reply
  43. Maggie Boxey says

    March 29, 2013 at 1:09 pm

    I love Kale!

    Reply
  44. Anna says

    March 29, 2013 at 1:11 pm

    I LOVE collards and the recipe above is delicious, I made it not long ago after checking this book from our local library. And I would love to win Nava’s book!

    Reply
  45. Bonnie K. says

    March 29, 2013 at 5:52 pm

    Initially, my favorite greens was the spinach; but now, the taste and use of kale is growing on me.

    Reply
  46. Hannah says

    March 29, 2013 at 6:27 pm

    Right now, it’s a toss-up between kale, edamame, and brussels sprouts!

    Reply
  47. Bonnie says

    March 29, 2013 at 6:43 pm

    I’ve been a kale girl until now. But recipe with the collards could make me switch.

    Reply
  48. Ali says

    March 29, 2013 at 7:17 pm

    I love all greens (which is why I would love to win this book), but I’ve been really into frisée and kale lately.

    Reply
  49. Yvonne says

    March 29, 2013 at 7:39 pm

    I like roasted broccoli and I love palak paneer (but made with tofu) – the indian creamy and spicy spinach dish. I’m in serious need of this book that will teach me how to prepare other greens like swiss chard and kale!

    Reply
  50. Mary says

    March 29, 2013 at 9:19 pm

    Broccoli right now but trying more greens so may change

    Reply
  51. gina says

    March 29, 2013 at 10:22 pm

    Kale sauteed with canellini and garlic!

    Reply
  52. Zola says

    March 29, 2013 at 10:26 pm

    broccoli or spinach – can’t decide!

    Reply
  53. Natalie says

    March 29, 2013 at 10:54 pm

    I like a lot of green vegetables, but I love Kale and Spinach. I eat them dried, in salads, and in smoothies.

    Reply
  54. saniel says

    March 30, 2013 at 11:44 am

    kale greens-love it!!

    Reply
  55. Marion Boulstridge says

    March 30, 2013 at 11:46 am

    Looks devine!! Love my dark leafy veggies!

    Reply
  56. Linda S. says

    March 30, 2013 at 3:28 pm

    I like asparagus!

    Reply
  57. Linda S. says

    March 30, 2013 at 3:30 pm

    I followed you on pinterest!

    Reply
  58. Jessica says

    March 30, 2013 at 3:35 pm

    It has to be kale but I’m such a big vegetable fan. I love buying a bunch of beets with the beautiful greens attached and cooking those.

    Reply
  59. Alicia says

    March 30, 2013 at 9:06 pm

    This may sound odd to some people, but…brussels sprouts are my favourite green veggie!

    Reply
  60. radioactivegan says

    March 30, 2013 at 9:13 pm

    I love lots of green vegetables .. to get a way (slightly) from the leafy greans, I’ll say Brussels Sprouts!

    Reply
  61. Rachael says

    March 31, 2013 at 1:52 pm

    Ahhh! I love greens! I’ve had this book on my amazon wish list since it was released! I hope I win!

    Reply
  62. Jessica says

    March 31, 2013 at 1:57 pm

    kale and spinach, love, love!

    Reply
  63. Brenda Harriman says

    March 31, 2013 at 2:07 pm

    I love most of them, but kale is pretty much an everyday indulgence, so … kale! 🙂

    Reply
  64. Wendy Carson says

    March 31, 2013 at 2:30 pm

    I’ve been learning to appreciate all veggies, but my current favorites are kale and spinach. Thanks for sharing this recipe.

    Reply
  65. Rebecca Hunt says

    March 31, 2013 at 2:31 pm

    Spinach and romaine lettuce salads. Yummy!

    Reply
  66. Samantha says

    March 31, 2013 at 2:54 pm

    I absolutely love bok choy and collard greens 🙂 Though chard and kale can grace my plate any day! Would LOVE to win this book! Thanks

    Reply
  67. Ashley says

    March 31, 2013 at 7:27 pm

    My favorite is spinach! 🙂

    Reply
  68. Claire says

    April 1, 2013 at 12:51 pm

    brussels sprouts!

    Reply
  69. Abby Bean says

    April 1, 2013 at 1:56 pm

    I’ve heard so many great things about this cookbook from friends. Now that I’m salivating, I can see why.

    Reply
  70. Abby Bean says

    April 1, 2013 at 1:57 pm

    Also, broccoli!

    Reply
  71. Drew Proctor says

    April 1, 2013 at 2:52 pm

    I think it must be chard although I like almost all of them.

    Reply
  72. Angela Rhodes says

    April 1, 2013 at 2:56 pm

    Not sure I can pick a favorite! I love cucumbers, lettuce, kale, spinach, broccoli, etc! 🙂

    Reply
  73. KarenW says

    April 1, 2013 at 4:16 pm

    This recipe looks amazing. Would love to win the book!

    Reply
  74. Lisa Kalner Williams says

    April 1, 2013 at 9:23 pm

    Although I love to tell folks to #eatmorekale, I have to say that I have a special fondness for rainbow chard!

    Reply
  75. Cristina says

    April 1, 2013 at 10:14 pm

    Kale is also amazing as chips!

    Reply
  76. Mara says

    April 1, 2013 at 11:46 pm

    KALE!

    Reply
  77. Marty says

    April 2, 2013 at 3:18 am

    Definitely kale! Though I love all greens, kale is my go-to girl!

    Reply
  78. Marty says

    April 2, 2013 at 3:20 am

    Oh, and is L-O-V-E to win this book! Stay calm and eat Your Greens!

    Reply
  79. Yvette tIllema says

    April 2, 2013 at 7:59 am

    Arugula with my heart and soul. It grows great in out mountains and garlic and arugula are our bumper crops. I swear that arugula has made us defeat common colds. I think it’s a miracle food.

    Reply
  80. Laura says

    April 2, 2013 at 8:22 am

    I love them all! Kale, chard, cabbage, bok choy, etc. They are all great. I guess my favorite is the one I’m having today, LOL

    Reply
  81. Concetta says

    April 2, 2013 at 9:37 am

    Eat a ton of romaine. Anything green is fine with me.

    Reply
  82. Kylie says

    April 2, 2013 at 10:08 am

    I’m not sure I can choose just one. ;o) I love my green smoothies and am partial to broccoli.

    Reply
  83. Amanda @ Hungry Vegan Traveler says

    April 2, 2013 at 10:14 am

    I am WILD about this book! I keep renewing it and renewing it from the library because I don’t want to return it! I’ve made those exact collard wraps a couple times at my boyfriend’s request. 🙂 My favorite recipe (thus far) is the chickpea and greens pasta. AMAZING. I make it with spinach, which is my favorite leafy green.

    Reply
  84. Melissa says

    April 2, 2013 at 3:42 pm

    Kale! I’ll even eat it for dessert!

    Reply
  85. christine says

    April 2, 2013 at 4:53 pm

    kale I grow it every year:)

    Reply
  86. Sonnet says

    April 2, 2013 at 5:11 pm

    I love collard greens! Thanks for the fun giveaway Ricki!

    Reply
  87. Heather says

    April 2, 2013 at 7:06 pm

    Artichoke!

    Reply
  88. Sue B says

    April 2, 2013 at 10:24 pm

    Asparagus

    Reply
  89. Terri Cole says

    April 2, 2013 at 10:30 pm

    For green smoothies, I like kale best. My favorite green veg is swiss chard, or maybe brussel sprouts.

    Reply
  90. Patti B says

    April 2, 2013 at 10:54 pm

    Asparagus!!!

    Reply
  91. Judy Donovan says

    April 3, 2013 at 5:38 am

    I love this book. I have a running request at my library and take it out in rotation with someone else!
    Judy

    Reply
    • Ricki says

      April 3, 2013 at 10:54 am

      How cool! 🙂

      Reply
  92. Shannon says

    April 3, 2013 at 8:00 pm

    I love artichokes but so many green vegetables are amazing it’s hard to choose!

    Reply
  93. Cheryl says

    April 3, 2013 at 8:42 pm

    Love kale! I would also love to add Nava’s book to my collection.

    Reply
  94. Johanna GGG says

    April 4, 2013 at 7:09 am

    I think the book sounds great and am really excited about this recipe – will definitely bookmark it to try and put the book on the wishlist. I guess I could use kale or silverbeet (chard) given that I never see collard greens here

    Reply
    • Ricki says

      April 4, 2013 at 1:49 pm

      Johanna, that is such a shame about the collards–they are so perfect for this dish. But I bet chard (silverbeet) would work, or if you have the non-curly kale. And, of course, cabbage leaves would work, too! 🙂

      Reply

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