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Collard Burritos with Roasted Red Pepper “Fried Rice”, Butter Beans, and Caramelized Onions

Ashley Manila
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Ingredients
 

  • 3 tablespoons olive oil, separated
  • 1 large onion, thinly sliced
  • 8 large collard greens leaves, washed and dried
  • 1 roasted red pepper, diced
  • 2 cloves garlic, minced and divided
  • 1 cup white rice, cooked
  • Big pinch salt
  • (1) 15.5 ounce can butter beans, not drained (!)
  • 4 sprigs fresh cilantro

Instructions
 

  • Heat one tablespoon of olive oil in a large skillet over medium flame. Add the onions, stir to coat, and cook - stirring occasionally - for 20 - 25 minutes, or until onions have softened and caramelized. Use a slotted spoon to remove the onions from the skillet, and transfer them to a clean plate.
  • In the same skillet add another tablespoon of oil, then add the pepper and 2 cloves of garlic. Cook for 1-2 minutes, then add the cooked rice and salt and "stir fry" for another 2 minutes. Use a large spoon to scoop the rice from the pan and transfer it to a clean bowl.
  • Add the final tablespoon of oil and garlic to the skillet and sauté for 1 minute; add the beans, their liquid, and the cilantro sprigs, and cook on medium-low for 7-8 minutes. Add a pinch of salt, and taste to adjust seasonings. Discard cilantro sprigs before serving!
  • Now, at this point you can choose to either combine all of the ingredients in the skillet, mix them up, and scoop the filling into the leaves. Or you can layer the rice first, then the beans, then the onions.
  • Once the filling is in the leaves, just roll up and eat!
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