What a combination- rice, beans, and greens! Talk about a healthy and whole food meal! These Rice, Bean, and Collard wraps have a delicious twist that really brings this combination to life. A cheezy squash sauce added to the rice paired with ranchero beans gave this just the right flavor profile. We used Ekeziel sprouted wraps to seal the whole food deal!
- 1 1/2-2 cups Brown Rice
- 1 bunch collards stemmed, sliced
- 4 cups butternut squash diced
- 1 14 oz can coconut milk (we used light coconut milk)
- 1/2 cup raw cashews
- 1/4 cup nutritional yeast
- 2 tbsp apple cider vinegar
- 1 tsp onion powder
- 1/4 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1 can ranchero beans heated
- tortillas warmed according to directions
add 1 1/2 to 2 C brown rice to the pot of least 3 qt boiling water, and boil for 22 minutes or so until tender; drain and return to the pot
add sliced collards to salted boiling water and cook a few minutes until bright and tender; drain
simmer about 4 C diced butternut squash in 1 14oz can coconut milk (we used light 365 brand) until fork tender
Blend squash mixture with cashews, vinegar, and spices until smooth (If you do not have a high-speed blender, soak the cashews in warm water for 10-30 minutes -discard the water).
Add squash cheese sauce to the pot with the rice (enough to get the desired consistency) and stir together.
Add cheezy rice, beans, and top with collards. Wrap and broil until a bit crispy.
For a bowl, just pile up the cheezy rice, beans, and collards.
These wraps were a quick and healthy whole-food, plant-based meal that left us full and satisfied. The squash cheese melded perfectly with the ranchero beans to even out the flavors and the addition of the boiled collards finished off the wrap perfectly.
Snap a pic of your creation and tag us on social media #veginspiredfoodie. 🙂
Until next time, eat more plants and live VegInspired!