Caribbean Beans and Greens Wrap (Moosewood Restaurant New Classics)
1c diced onions
1 garlic clove, minced or pressed
1T olive oil
1/2 t dried thyme
1/2 t ground allspice
1/2 t salt
4c lightly packed chopped collard greens
1 1/2 c cooked black beans (15.5 oz can, rinsed and drained)
3T orange juice
4 flour tortillas
In nonreactive soup pot or skillet, saute onions and garlic in oil for about 10 minutes, until translucent, stirring often. Add the thyme, allspice, salt, collard greens, and water. Cover and cook on medium heat, adding more water if necessary to prevent sticking, until greens are tender, about 5-10 minutes. (the amt of time it will take depends on how fresh and young collards are.)
2. Push greens to sides of pot, add beans to center, and mash them well with potato masher. Add orange juice, stir everything together, and remove from heat.
3. Warm tortillas. Place generous 1/2 c of filling on bottom half of each tortilla, roll up and serve immediately.