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

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

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.

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!

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!