If you haven’t noticed…I have a love affair with collards.
These big green leaves are the perfect vehicle for tacos, burgers, and wraps. Crunchy, yet still soft enough to bend without breaking. I learned many creative ways to use veggies when my husband and I did a year of raw food in 2008.
We use these quite frequently. Their mild spicy taste compliments just about any filling you could think of. We also like to bring these on picnics or trips where we might not be able to find silverware. These can still be pretty messy though, so don’t forget your napkins!
A good friend and WONDERFUL cook mentioned to me that you could make refried “beans” with winter squash. I am so glad I tried it, they taste better than the real thing…who knew?!?
Pick your own toppings for these fajitas/tacos such as:
- traditional sauteed bell peppers and onions
- fresh bell peppers
- chopped lettuce or spring mix
- guacamole, or avocado slices (or as the baby calls it “ca-cado”)
- pickled onions
- diced tomatoes
- homemade salsa
- greek yogurt
Wrap your Beef Mole, Refried “Beans”, and toppings in a collard…or two.
or you could always serve your “beans” on the side…
Its that easy, and the leftovers are even better!
1 medium yellow onion chopped
1 1/2 lbs round steak
1 14oz can diced tomatoes
4 TBS mexican mole spice mix
Add onion to the bottom of a slow cooker. Combine tomatoes and mole seasoning. Lay the steaks over the onions and pour the tomato/mole mixture over the top. Slow cook on low, for 8 hours. Shred, and add more salt if desired.
1 delicata squash, peeled, seeded, and cut into 1″ chunks
2 sun-dried tomato halves
1 TBS Mole Spice Mix
1 tsp cumin
1 tsp coriander
1/2 tsp garlic powder
1/2 tsp onion powder
sea salt and fresh ground black pepper
Gently steam delicata squash for 15-20 minutes until tender. Add tomatoes and spices. Puree in the food processor until creamy. Serve warm!