Grain Free Collard Green Burritos

July 15, 2013 · by ·

burritos-wrapped

I’ve been trying to make some changes in regards to what I eat this summer. As more and more amazing fruits and vegetables are available and super fresh, I am trying to consume fewer processed foods. While I do that, I am also trying to cut back on some processed grains, easing up on my intake of wheat and rice products. I feel better, have more energy and feel good about what I am eating. No worries, I still indulge a bit. Just making sure that what I put in my body is quality.

A recent vegetable share included these massive collard greens. I’ve never cooked with collard greens before. Many of the recipes I saw online and heard about from friends was all about simple sautes. I knew that I wanted to do something different with these wonderful greens, but wasn’t quite sure what.

collards

As I glanced at these ginormous leaves, I thought about using it as a wrap of sorts. Why not use it in place of a tortilla.

I quickly gathered up a few veggies, along with a can of black beans, and sautéed them up in a pan along with some spices.

While the veggies were sautéing, I washed, trimmed and steamed the collard green leaves.

I let the leaves cool for a couple minutes and then I laid them on a cutting board, added some of the bean mixture, and wrapped the leaves up like a burritos.

burritowrapping

It worked out perfectly. Will definitely be making these again.

 

Grain Free Collard Green Burritos
 
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Ingredients
  • Collard Green Leaves (1 per burrito)
  • 1 tbsp. olive oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 1 red pepper, chopped
  • 8 oz. mushrooms, chopped
  • 1 can black beans, rinsed and drained
  • 2 plum tomatoes, chopped
  • 2 tsp. cumin
  • 2 tsp. salt
  • 2 tsp. pepper
  • 2 tsp. chili powder
  • 1 tsp. red pepper flakes (optional)
Instructions
  1. Wash and trim the stems off of the collard green leaves.
  2. Bring some salted water to a boil in a small saucepan and add the washed and trimmed leaves to the pot. Steam the leaves for just a few minutes.
  3. Heat up the olive oil in a large saute pan.
  4. Add the onions and garlic and saute for a few minutes.
  5. Add the rest of the ingredients and cook another 5-7 minutes. The veggies should be soft.
  6. Lay a collard green leaf on a flat surface.
  7. Place around three tablespoons of filling in the center of a leaf.
  8. Wrap the collard green around the filling, like a burrito. Folding the sides in first and then rolling up.
  9. Serve with a salad.
  10. Enjoy!

Grain Free Collard Green Burritos

Filed Under: Dinner, Gluten Free, grain free, recipes, Vegan, Vegetarian · Tagged: , , , , , , , , , , , ,

Spinach and Tofu Enchiladas Verde

May 1, 2013 · by ·

Several years ago, I ate a fantastic vegetarian burrito at Benny’s Burritos in the West Village of Manhattan. Ever since then, I’ve been wanting to make something inspired by that dish. The combination of the spinach and tofu with fun spices and cheese, had a fantastic mouth feel that had me craving for something similar. I decided to turn that craving into reality with this enchilada recipe. This was a huge hit, and I wish I had doubled the recipe!

Spinach-and-Tofu-Verde

 

 

Spinach and Tofu Enchiladas Verde

Ingredients:
1 tbsp. canola oil
1 package of tofu, drained and cubed and dried
1 onion, chopped
5 cloves garlic, chopped
2 tsp. salt
2 tsp. cumin
2 tsp. black pepper
2 tsp. chili powder
6 oz. bag baby spinach
8 whole wheat tortillas
2 cups salsa verde
2 cups Mexican blend cheese – shredded

Directions:

Preheat the oven to 350.

Heat up the oil in a large pan.

Pat dry the drained and cubed tofu. Add the tofu to the pan. Fry the tofu for 3-5 minutes. Flip over the tofu and cook another 3 minutes.

Add in the chopped onion and garlic and cook for a few minutes, until soft.

Once soft, add in the baby spinach and spices and turn off the heat. Let the warmth of the other ingredients wilt the spinach.

Pour 1 cup of the salsa verde in to the bottom of a 9×13 pan.

Place a few tablespoons of the spinach and tofu mixture in to a tortilla along with a sprinkle of the cheese. Roll up the tortilla and place in the pan, seam side down.

Spinach and Tofu Enchiladas

Repeat with the rest of the tortillas.

Pour the rest of the salsa verde over the rolled-up enchiladas. Sprinkle the remaining cheese over the enchiladas.

Bake in the preheated oven for 20 minutes.

Enjoy!

Spinach and Tofu Enchiladas Verde
 
Save Print
Author:
Ingredients
  • 1 tbsp. canola oil
  • 1 package of tofu, drained and cubed and dried
  • 1 onion, chopped
  • 5 cloves garlic, chopped
  • 2 tsp. salt
  • 2 tsp. cumin
  • 2 tsp. black pepper
  • 2 tsp. chili powder
  • 6 oz. bag baby spinach
  • 8 whole wheat tortillas
  • 2 cups salsa verde
  • 2 cups Mexican blend cheese - shredded
Instructions
  1. Preheat the oven to 350.
  2. Heat up the oil in a large pan.
  3. Pat dry the drained and cubed tofu. Add the tofu to the pan. Fry the tofu for 3-5 minutes. Flip over the tofu and cook another 3 minutes.
  4. Add in the chopped onion and garlic and cook for a few minutes, until soft.
  5. Once soft, add in the baby spinach and spices and turn off the heat. Let the warmth of the other ingredients wilt the spinach.
  6. Pour 1 cup of the salsa verde in to the bottom of a 9x13 pan.
  7. Place a few tablespoons of the spinach and tofu mixture in to a tortilla along with a sprinkle of the cheese. Roll up the tortilla and place in the pan, seam side down.
  8. Repeat with the rest of the tortillas.
  9. Pour the rest of the salsa verde over the rolled-up enchiladas. Sprinkle the remaining cheese over the enchiladas.
  10. Bake in the preheated oven for 20 minutes.

 

SpinachEnchiladas

Filed Under: burrito, Dinner, Main Course, mexican, spinach, Vegetarian · Tagged: , , , , , , , ,

Veggie and Soy Chorizo Burritos

April 3, 2011 · by ·

It was a Thursday night like any other. Need to get some shabbat shopping in. Need to get some shabbat cooking in. Would love to get a gym session in. Any other night, right? On a typical Thursday night, we have a bad habit of running to get takeout. It’s so much easier, but it adds up, you know?  J doesn’t like pizza. The kids don’t like eating meat, and recently both J and I both get sick whenever we eat from the kosher Chinese place. Our options are limited for dining in town. I am trying to limit the eating out to places that are really worth it.  A $50 meal out where I feel good about eating it – both health wise and taste wise.

So this past Thursday, found me in the kitchen, as always, with little time to spare. The kids had pasta, cheesy noodles – a reward for behaving so well in the grocery store. All right, all right, it was a bribe. I admit. Through all this, I am also trying to clean out the kitchen for Pesach. Trying to use stuff up for the big royal clean up/clean out.  I found some soy chorizo in the fridge and this can of chipotle peppers in adobo sauce that have been begging to be used up. Burritos it is! Yummy!


Veggie and Soy Chorizo Burritos (serves 6-8)
Ingredients:


1 onion, chopped
5 cloves garlic, chopped
1  package soy chorizo (I recommend Frieda’s or Trader Joe’s brand – Frieda’s has a hechsher)
cumin
salt
pepper
1 zucchini, chopped
1 cup sliced mushrooms
1/2 cup green pepper, chopped
1/2 cup red pepper, chopped
1 cup corn
1 can small white cannellini beans
1/2 small can chipotle peppers in adobo sauce
6-8 flour tortillas (depends on how much filling you like in your burritos
cooked white or brown rice
shredded cheese blend (monterey jack, cheddar – it’s all good)
sour cream (optional)




In a large saute pan, saute the onions and garlic in a small amount of oil.  Maybe two teaspoons.


Add in the soy chorizo and cook it a bit. Note: The casing is inedible in the soy chorizo. squeeze the soy meat into the pan.


Add in the cumin, salt, and pepper.


Add in the veggies. Saute for a few minutes..you don’t need the veggies too soft.


Now add the corn and beans. Cook a few more minutes. 


Stir in the peppers in adobo sauce.  This gives the whole mixture a nice smokey taste. So good.


Lay out your tortillas on a plate. It’s good if you heat the tortillas covered in warm oven for a few minutes. 


Plop some rice, then some filling, and then the cheese onto your tortilla.

IMG_0718

Now it’s time to roll up your burrito.  Fold the bottom in a bit and also the top. Now roll up from the side. Now take a bit. You know you want to. Enjoy!
IMG_0719
Filed Under: Vegetarian · Tagged: , , , , , ,

Veggie Enchiladas

January 8, 2009 · by ·

A couple of years ago a colleague had some yummy smelling lunch that I just had to inquire about. It turned out to be vegetarian enchiladas. She passed on the recipe to me and I subsequently buried it in my email box and let it sit. From time to time I would eyeball the recipe and think about the idea of making it. After all, it did smell good. I thought it might be too time consuming to make though. I have toughened up since then. I am brave enough to take on more “complicated” dishes now. Last night I prepared my own adaptation of the veggie enchiladas. It was easy and amazing. It also made for wonderful leftovers the next day at lunch. The only shortcut I did was use a bottle of Trader Joe’s Enchilada Sauce, which just happens to be cheap and kosher.

Vegetarian Enchiladas
1 onions, chopped
5 cloves of garlic, chopped
1 green squash, diced
1 yellow squash, diced
1 can of pinto beans, rinsed
1 chile, seeds removed and chopped
2 scallions
8 baby bella mushrooms, chopped
salt and pepper
1 tsp. chili powder
1 tsp. cumin
1-2 cups of cheddar/monterey jack mix, shredded
olive oil
8 Tortillas
1 bottle of Trader Joes Enchilada Sauce
Sour Cream
Cilantro, olives, chives – optional

Preheat your oven to 350.

Begin by preparing your filling ingredients. Chop up all the veggies.

In a bit of olive oil, saute the onions and the garlic. After a few minutes, add in the chili powder, salt, pepper, and cumin. Next, add in the squash. Saute for 5 minutes. Add in the canned pinto beans. Let that cook a bit. Mash up the beans a bit. Add in the mushrooms, scallion, and the chile. Make sure you have removed the seeds from the chile. Let it cook some more until the liquid evaporates.


In a 9×13 pan, pour some of the enchilada sauce to cover the bottom of the pan.

In each tortilla, place around two tablespoons of the vegetable mixture along with a sprinkle of cheese.



Roll up the tortilla and place seam side down in the pan. Do this 8 times.


When all the tortillas are in, pour the rest of the sauce over the tortillas. Make sure the enchiladas are well covered by the sauce. Throw on the rest of the cheese. Place in oven.

Remove after 25-30 minutes. Garnish with sour cream, cilantro, chives, and olives.

Enjoy! This dish is great the next day. It might also work well frozen.

Filed Under: beans, cheese, enchiladas, mexican, vegetables, Vegetarian · Tagged: , , ,
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