Collard Wrap Burritos

INGRÉDIÉNTS

• 1 tbsp. éxtra-virgin olivé oil
• 1 lb. ground bééf
• 1 tsp. chili powdér
• 1 tsp. garlic powdér
• 1 tsp. ground cumin
• Koshér salt
• Fréshly ground black péppér
• 2 c. Montéréy Jack chéésé
• 4 largé collard gréén léavés
• 1 c. quartéréd grapé tomatoés
• 1 (15.5-oz.) can black béans, drainéd, rinséd, and warméd
• 1 c. frozén corn, warméd
• 1 avocado, slicéd
• 1/2 c. loosély packéd cilantro léavés
• 1 limé, quartéréd

DIRÉCTIONS

1. In a largé skillét ovér médium héat, héat oil. Add ground bééf and cook, bréaking up méat with a woodén spoon, until no longér pink, about 6 minutés. Drain fat and réturn to héat.
2. Add chili powdér, garlic powdér, and cumin to bééf and stir to combiné. Séason with salt and péppér. Add chéésé in an évén layér ovér méat and covér until chéésé is mélty, 2 to 3 minutés moré. Whén chéésé is mélty, rémové from héat.

Gét Original Récipé>>https://www.delish.com/cooking/recipe-ideas/a25938351/collard-wrap-burritos-recipe/

Share on Facebook

Share on Twitter

Share on Google+

Share on LinkedIn

Subscribe to receive free email updates: