Collard Wrapped Bean Burritos
Ingredients
- 8 large collard green leaves (about 10 ounces)
- Kosher salt
- 1/3 cup reduced-fat sour cream
- 1/4 cup packed cilantro leaves
- 1 tablespoon chopped pickled jalapeno
- 1 teaspoon pickled jalapeno brine
- 1 1/2 cups frozen brown rice, thawed
- One 15-ounce can black beans, rinsed and drained
- 1 medium ripe tomato, chopped
- 1 medium avocado, sliced
- 1/4 cup shredded Mexican-blend cheese
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