Enjoy rolling up SWG* wraps with a filling combination of black beans, collard greens, and corn kernels. Can be vegan and/or gluten-free.

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  • Preparation Time

    30 minutes

  • Cooking Time

    30 minutes

  • Difficulty Rating

    2

  • Serves

    16

Total Shares 0

Ingredients

  1. 2 Tbsp. / 30 ml olive oil
  2. 2 tsp. / 10 g ground cumin
  3. ¼ cup / 30 g brown rice flour
  4. 2 Tbsp. / 15 g cornstarch (preferably organic) diluted in 2 Tbsp. / 30 ml water
  5. 2 cups / 480 ml water
  6. Salt (or substitute) and ground pepper to taste
  7. 3 cups / 720 g organic meltable vegan and/or grass-fed cheese
  8. 8 oz. / 240 g black beans, cooked
  9. 6 cups / 8 oz. / 230 g fresh collard greens
  10. 8 oz. / 240 g corn kernels (preferably organic)
  11. 1 medium scallion/green spring onion, chopped
  12. 16 small (1 oz / 28 g) or 8 medium (2 oz / 57 g) SWG* wraps
  13. Lemon balm leaves and onion slices to garnish

Directions

  1. In a saucepan, heat the oil over medium heat. Add half of the cumin with the rice flour and diluted cornstarch; whisk and simmer for a couple of minutes.
  2. Stir in the water and bring to a rolling boil.
  3. Return the heat to low, and simmer the mixture until a thick consistency is obtained, for about 8 minutes.
  4. Season with salt and pepper, and set aside until ready to use.
  5. In a large bowl, combine the beans with 2 cups of cheese, and add in the collard greens, corn, scallion pieces, and remaining cumin. You can season this filling with additional salt and pepper, if desired.
  6. Preheat oven to 400°F / 200°C. Mist or brush 2 8-inch / 20 cm baking dishes with olive oil.
  7. Stack the SWG wraps and cover them with damp paper towels, then microwave on high for a minute.
  8. Top each SWG wrap with ⅓ cup of filling; roll them up tightly and arrange in the greased baking dishes in a neat row.
  9. Sprinkle tops of enchiladas with remaining cup of cheese, with a scoop of the sauce mixture.
  10. Sprinkle tops of enchiladas with remaining cup of cheese, with a scoop of the sauce mixture.
  11. Place the baking dish in the preheated oven and bake for 20 minutes.
  12. Let stand to cool for 10 minutes before serving. Top with thinly sliced onions and lemon balm leaves.

SWG* Sprouted whole grain

Serving Size: 1 small or ½ medium wrap

Exchanges per Serving: 1½ Carb, 1 Protein, ½ Fat

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Comments 34

    • Ossie-Sharon

      Hi, Alarrison. Coconut flour cannot be substituted on a 1:1 ratio for all-purpose flour, or most other flours; however, you can begin by substituting 1/4 cup coconut flour for every one cup all-purpose flour. In addition, every 1/4 cup coconut flour typically requires one egg for both moisture and structure.
      In the case of this recipe, you can use 1 tablespoon of coconut flour instead of the 1/4 cup rice flour, without adding an egg.

  8. lee1420

    these are really good. i make the full recipe and freeze leftovers. they heat up beautifully and are filling. i used red chard the first time i made them and this time i will use a combination of spinach and green chard. im thinking any green leafy veg will work. johnny i would cut the sauce in half and only use what you think you need. the tortilla wraps are based on size, small or med. and jodie, i think we are to assume all corn is genetically modified but you can purchase non gmo corn. it is clearly marked on the label. most health food stores will carry this.

  15. annchilds

    I’m missing something. The recipe askes for 3 cups of cottage cheese. The photo shows nice melty cheese over the tops of these enchiladas, and the recipe directs to “sprinkle tops of enchiladas with the remaining cheese.” My cottage cheese doesn’t “sprinkle”, or melt down as shown in the photograph. Are we supposed to be using a different kind of cheese?

  17. Joanff

    My husband is on a low Vitamin K diet so I substitued mushrooms and a can of mild green chili peppers for the collard greens. It tasted more TexMex that way. Very good. I skipped the lemon balm leaves.

  25. judyp

    Hi I’m new to the program and so far I really like all of the recipes. Regarding swg wraps and breads I have found them in the freezer area ( where the frozen breads are). My family went to Gluten-free so I still use the gluten-free wraps and breads. good luck I hope you can find the swg in your local stores. P.S. I live in a small country town.

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