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
- 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
- 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”
Ha! Those same girls will be sneaking up to you for advice and guidance. This is the role of the guru-swan.
I think I’ve somehow landed back in their good graces with my self-depricating wit and charm.
Awesome idea, must be so delicious, thanks for the recipe!
Soooooooo good! You are welcome! Thanks for reading 🙂
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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.
You NEED some more collards in your life, sir.
What a wonderful idea!
Why thank you!
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what a nifty idea!
Right?! Love trying low carb recipes!