Wednesday, 13 November 2013

Super Simple Collard Burrrrritos and Guilt Free Tortilla Chips

Sometimes you just have to take it as it comes and find a way to make it all work.

After a rather uneventful move from Toronto to our temporary home here in Ottawa, I came to discover that we don't have high speed internet, just an internet stick that quite frankly reminds me of dial up after having a crazy fast fiber connection at our condo. But hey, it's better than nothing.

With adjusting to my temporary life here, I've been struggling to get organized and get everything rolling again. Between prioritizing schoolwork so that I graduate before our big move to Costa Rica for the winter and working a new job with more hours than I had at the restaurant in Toronto, blogging has been a constant on my mind, but not something I've been very successful at apparently.

Hopefully I've gotten all under control now and post will return to their normal frequency.

Today's recipe is warming, simple and comforting. The three main things on my mind lately when it come to nourishment. Fruit quality and availability isn't really comparable here in Ottawa to what it is in Toronto, especially with the access we had to the Ontario Food Terminal. So we've been eating a bit more rice, potatoes and other whole food carbs to fill in the blanks.

When avoiding gluten and most flours, it may seem difficult to make certain dishes that used to be staples. When it comes to wraps, most ones on the market that are conveniently pre-made are either not to my taste or just full of things I'd rather not consume. The best part is that you don't have to settle if you feel the same way. Collards are the perfect replacement that are just as easy to use, plus you get a serving of greens in. There are a million ways that you can fill them, this one is easy, fast and bursting with flavor.

I chose to also include in this lovely meal, a side of home-made fat free tortilla chips that are so easy to make that they barely warrant a recipe. All you need to find is some 100% corn tortillas (I bought mine at Whole Foods) and cut them into triangles, bake at 450F until crispy. If you want them flavoured, you just need to toss the triangles with desired spices (maybe a bit of liquid to get them to stick, although I haven't tried this, so experiment at your own risk).






Super Simple Collard Burrritos

Ingredients:

- 4 large collard leaves, stem cut off.
- 3-4 cups of cooked rice
- 1 cup black beans
- 1 bell pepper, chopped
- Salsa, as desired.
- Chili powder
- Cumin
- Hot Sauce

Optional Toppings:
- Guacamole or avocado
- Chopped red onion
- Cashew Sour Cream

Rinse collards well and pat dry with a kitchen towel, then gently slice off the thick part of the stem that runs through the leaf, being careful not to tear the leaf. Then at the top, where the stem was cut, slice off a bit of each corner of the leaf. 

Pile on the toppings, starting with the rice, spices, hot sauce, beans and finishing with the peppers and salsa, leaving a third of the bottom and sides empty

Fold closed as follows: 

Grab the bottom third and fold it over the toppings, then grab the sides and fold over, keeping it closed with a toothpick threaded through.

Serve with guilt-free tortilla chips and dip of choice.

Enjoy!

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