Collard Green Enchiladas

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I feel like I’m a long, bloated caterpillar finally transforming into the sleek, slender butterfly I’m truly meant to be.

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No joke, we have been more social in the last 3 weeks in NC than we were in 3 years in WA.

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I’m not sure why. I mean we were a little more angsty in the early years of our marriage and thought all people were the enemy and heinous and boring.

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We’ve matured, though. And let me just tell you, I am an outgoing lil swan! Just approaching folks left and right and introducing myself. I joined a yoga studio and we’ve gotten involved at a church and I’ve signed up for several local newsletters and have gone out with friends (three times!!!!!)! Everywhere we go I try and introduce myself and let folks know we are new to town. Not only do I love the recommendations I receive, but the attention is a rush!

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I did, however, bring my own meal to a cookout this weekend and immediately lost any shot of connecting with the other gals.

 

 

Time: 1 hour (prep + cooking) | Serves: 8-10 enchiladas

Ingredients:

  • 8-10 collard green leaves, stems cut off
  • 1 package of soyrizo
  • 1 onion, diced
  • 3 tbsp. of garlic, minced
  • 1 can of green chiles
  • 2 cups of brown rice, cooked
  • 1 can of pinto beans, rinsed + drained
  • 1 red pepper, roasted
  • 1/4 cup of raw cashews
  • Juice of 1/2 a lime
  • 1 tsp. of cumin
  • 1 tsp. of chili powder
  • 1 tsp. of crushed red pepper
  • S+P, to taste
  • 1 tbsp. of olive oil
  • 8 corn tortillas, cut into lil strips

How to:

  • Preheat oven to 400
  • Soak cashews in just enough warm water to cover them
  • Arrange tortilla strips an even layer on a lined baking sheet + bake for 10-12 minutes, stirring once until crisp, set aside
  • Add an inch of water to a large skillet + bring to a boil
  • Add collard greens to boiling water, submerging the leaves + cooking for 2-3 minutes
  • Drain + rinse with cold water
  • Meanwhile, heat olive oil in another skillet over medium heat
  • Add onion + S+P, cook for 3-4 minutes
  • Add 1 tbsp. of garlic, cook another minute
  • Add soyrizo, cook for 5-6 minutes
  • Add green chiles, cook another 1-2 minutes
  • Meanwhile, add beans + rice to a small pot over low-med heat
  • Add cumin + chili powder, let heat through for 5-6 minutes
  • Meanwhile, add roasted red pepper + remaining garlic + cashews with water they soaked in + crushed red pepper + S+P to a food processor, process until smooth
  • Turn on broiler
  • To assemble, lay a collard green leaf out flat
  • Fill with rice + bean mixture + some soyrizo mixture, fold up like a burrito, arrange in a baking dish seam side down, repeat
  • Broil for 2-3 minutes
  • Serve hot with roasted red pepper sauce
  • With back of fork, smash all ingredients into even layer, think pie like form + bring to a party + serve pals for dessert

 

Idea from here!

11 thoughts on “Collard Green Enchiladas

  1. Junior Loinman says:

    I really enjoy the Enchiladas Monterey from Salsa in Memphis. You got your beef covered in a killer mole’, your chicken spiced with citrus and a hint of sweet, and finally your light and flavorful cheese. Savory and delicious with not a collard in sight.

    You owe me dinner there when you’re home next, btw.

    Like

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