Green Goddess Burritos with Cabbage
Ingredients
- 8 Savoy cabbage leaves (the outer large leaves)
- 1 small/medium red onion, finely chopped
- 2 cups sweet potato, finely chopped (about 1 large potato)
- 2 garlic cloves, minced
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1 cup frozen corn, defrosted
- 1 15 oz can of black beans, rinsed and drained
- 1/4 cup store bought salsa
- 1 cup cooked quinoa
- salt and pepper to taste
- juice of 1/2 lime
Preparation
Prepare the cabbage leaves. Bring a pan of salted water to a rolling boil. Plunge the cabbage and cook for 2 minutes. Run under cold water. Pat the leaves dry with a kitchen towel, and trim hard stem at the base of the leaf which will make it easier to roll. Set aside.
For filling: heat a large skillet over medium, test heat with droplets of water until it sizzles. Add a couple tablespoons water, potatoes, onion, garlic, and spices. Reduce heat to medium/low, adding 1 tablespoon of water at a time when needed to prevent sticking, scraping up brown bits in pan for more flavor. Cook and stir 20-25 minutes until potatoes are cooked through. Add corn, quinoa, black beans, salsa, heat through. Add salt and pepper to taste and lime juice. Adjust seasonings.
To assemble burritos: Lay one cabbage leaf down with bottom stem facing you. Lay another leaf down, overlapping half the length of the first leaf. Spoon 3/4-1 cup of mixture in the center. Tuck left and right sides in then tightly roll from bottom to top into a tight cylinder. Place on wire rack seam side down on a parchment lined baking sheet. Repeat to make about 4 large burritos. Alternatively, use one leaf with 1/4-1/2 cup filling for smaller burritos.
Roast in the oven at 400 F until cabbage gets crispy, 15-25 minutes. Serve with homemade guacamole.
