Black & Green Wraps
Inspired by Jamie Decaria of Savorra.com, Farm-fresh and Fast
This recipe is so versatile! You will want to double or triple the batch for additional quick meals through out the week. Our farmhand often omits the tortilla and spoons the ingredients over her rice bowl. When you add scrambled eggs to this recipe, you've created a breakfast burrito.
MUSHROOMS & BEANS:
2 tablespoons olive (or your favorite) oil
1/2 large onion, thinly sliced (about 1 cup)
1/2 pound mushrooms, caps & stems thinly sliced
1/2 teaspoon salt, or more to taste
1/4 teaspoon freshly ground black pepper
1 (15-ounce) can black beans, drained & rinsed
1 teaspoon ground cumin
2 tablespoons olive oil
1/4 teaspoon crushed red pepper (optional)
8 ounces greens (collard greens, spinach, kale or chard), cut into 1-inch strips
1/4 teaspoon salt
8 (8-inch) flour tortillas, warmed
MUSHROOMS and BEANS: In a medium pot, heat the olive oil over medium-low heat. Add the onion & saute' for 5 minutes, stirring occasionally. Stir in mushrooms, sprinkle with salt & pepper, and continue to saute' for 5-8 minutes, or until the mushrooms and onion are soft. Stir in black beans, cumin, and more salt if needed, and keep warm until the greens are finished.
GREENS: Start the greens while the mushrooms & onion are softening. Heat the olive oil over medium-low heat in a large saute pan. Sprinkle in the crushed red pepper (if desired) and heat for 1 - 2 minutes. Add the greens, sprinkle with salt and saute for about 5 minutes, stirring frequently, just until the greens wilt.
TO SERVE: Put the tortillas, mushrooms & beans, greens and cheese in separate serving dishes for individual wrap assembly. Add Ranch dressing if desired. Other toppings like sour cream or guacamole could be included if you have them on hand.