Collard Wrapped Yellow Rice and Black Bean Enchiladas recipes

Ingredients

• 8 to 10 large collard leaves
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 2 to 3 cloves garlic, minced
• 1 medium green or red bell pepper, finely diced
• 2 cups cooked brown rice or other grain of your choice
• One 15-to 16-ounce can black beans, drained and rinsed
• 1 small fresh hot chili pepper, seeded and minced, or one 4-ounce can chopped mild green chilies
• 1 small fresh hot chili pepper, seeded and minced, or one 4-ounce can chopped mild green chilies
• ¼ cup minced fresh cilantro
• 1 teaspoon ground cumin
• ½ teaspoon dried oregano
• ¼ teaspoon ground turmeric
• salt
• freshly ground pepper
• 1 cup store-bought salsa (use a flavorful variety such as chipotle)
• 1 cup tomato sauce

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