Collard Burritos With Roasted Red Pepper “Fried Rice”, Butter Beans, And Caramelized Onions

Today you will know about the Collard Burritos With Roasted Red Pepper “Fried Rice”, Butter Beans, And Caramelized Onions recipe. So, without wasting time let’s start:

Ingredients To Make Collard Burritos With Roasted Red Pepper “Fried Rice”, Butter Beans, And Caramelized Onions

To make the Collard Burritos With Roasted Red Pepper “Fried Rice”, Butter Beans, And Caramelized Onions, the ingredients which are required to make this recipe are the following which are shown below: 

• 1 cup cooked white rice
• (1) 15.5 ounce can undrained butter beans (!)
• 3 tbsp. olive oil, divided
• 1 roasted red pepper, chopped 2 garlic cloves, minced and divided
• 4 fresh cilantro sprigs
• 8 big collard greens leaves, cleaned and dried 1 large onion, finely sliced

Instructions To Make Collard Burritos With Roasted Red Pepper “Fried Rice”, Butter Beans, And Caramelized Onions

To make the Collard Burritos With Roasted Red Pepper “Fried Rice”, Butter Beans, And Caramelized Onions, these are some very important instructions that you have to follow while making it. So by following these ones you will be able to make the Collard Burritos With Roasted Red Pepper “Fried Rice”, Butter Beans, And Caramelized Onions and the instructions are the following which are shown below:  

1. In a large pan over medium heat, heat 1 tablespoon olive oil. Stir in the onions and simmer, stirring periodically, for twenty to twenty-five minutes, or until softened and caramelized. Remove the onions from the pan with a slotted spoon and place them on a clean dish.
2. Add an additional teaspoon of oil to the same pan, followed by the pepper and 2 garlic cloves. Cook for two or three minutes, then add the rice that has been cooked and salt and continue to “stir fry” for 2 minutes. Scoop the grains of rice from the skillet with a big spoon and move it to a clean bowl.
3. Add the remaining one tablespoon of oil and garlic onto the pan and heat for 1 minute before adding the beans, liquid, and cilantro sprigs and cooking on medium-low about seven to eight minutes. Adjust the spices with a touch of salt. Remove the cilantro leaves before serving!
4. At this point, you have the option of combining all of the components that are in the pan, mixing them together, and scooping the filling into the leaves. Alternatively, put the rice first, then the beans, and last the onions.
5. Simply wrap up the leaves with the food inside and eat!

Conclusion

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