Collard Greens and Chickpea Burritos with Roasted Tomatillo Salsa
Collard Greens and Chickpea Burritos with Roasted Tomatillo Salsa is a hearty and flavorful dish that can be enjoyed for breakfast, lunch, or dinner. The collard greens are cooked until tender and the chickpeas add a boost of protein. The roasted tomatillo salsa is a bright and tangy complement to the collard greens and chickpeas. This dish is easy to make and can be tailored to your own taste preferences. You can add other vegetables to the skillet, such as diced carrots or zucchini, and you can adjust the amount of chili powder and cumin to your liking.
Collard greens and chickpeas have been a staple in Southern cuisine for centuries. Collard greens are a leafy green vegetable that is native to the Mediterranean region. They are a good source of vitamins A, C, and K, as well as calcium and iron. Chickpeas are a legume that is native to the Middle East. They are a good source of protein, fiber, and iron. Roasted tomatillo salsa is a flavorful and versatile condiment that can be used on tacos, burritos, or as a dipping sauce. Tomatillos are a Mexican fruit that is related to the tomato. They have a slightly tart flavor and are a good source of vitamins A and C. This recipe for Collard Greens and Chickpea Burritos with Roasted Tomatillo Salsa is a combination of these three Southern and Mexican staples. The collard greens and chickpeas provide a hearty and nutritious base, while the roasted tomatillo salsa adds a bright and tangy flavor. This dish is sure to please everyone at your table.
Collard Greens and Chickpea Burritos with Roasted Tomatillo Salsa Collard Greens and Chickpea Burritos with Roasted Tomatillo Salsa Collard Greens and Chickpea Burritos with Roasted Tomatillo Salsa Collard Greens and Chickpea Burritos with Roasted Tomatillo Salsa
Prep time: 15 | Cook time: 30 | Serves: 4
Ingredients
  • 1 cup dried collard greens
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1/2 cup chopped onion
  • 1/2 cup chopped bell pepper
  • 1/4 cup chopped celery
  • 1 teaspoon minced garlic
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
Instructions
  1. Rinse the collard greens and remove the stems. Chop the greens into small pieces.
  2. In a large skillet, heat the olive oil over medium heat. Add the onion, bell pepper, and celery and cook until softened.
  3. Add the garlic, chili powder, and cumin and cook for 1 minute more.
  4. Add the collard greens and chickpeas to the skillet and cook until the greens are wilted.
  5. Season with salt and pepper to taste.
  6. To make the roasted tomatillo salsa, combine the tomatillos, onion, garlic, and chili pepper in a blender and blend until smooth.
  7. Spread the salsa on a baking sheet and roast in a preheated 400 degree F oven for 20 minutes.
  8. Serve the collard greens and chickpea mixture in tortillas with the roasted tomatillo salsa.
Why It Works
  • The collard greens are cooked until tender, which makes them easy to digest and absorb nutrients.
  • The chickpeas add a boost of protein and fiber, which helps to keep you feeling full and satisfied.
  • The roasted tomatillo salsa is a bright and tangy complement to the collard greens and chickpeas.
  • This dish is easy to make and can be tailored to your own taste preferences.