For reasons that will soon become apparent (i.e. after the next post), we went looking for a Caribbean themed meal on Sunday night. Preferably something straightforward. Luckily, Moosewood came through with the goods. These wraps are remarkably easy to put together and have at least a hint of the Caribbean about them. The biggest problem involves the need for collard greens - we tried Piedemontes, but were forced to settle for chicory, which was probably a bit of a stretch. Anyway, that aside, the whole process took about twenty minutes and served up a filling, healthy and thematically appropriate meal. Like a lot of Moosewood recipes, it was probably a little on the bland side for my tastes - but a sprinkling of jalapenos was all it took to resolve that problem.
1 cup diced onion
1 garlic clove, minced
1/2 teaspoon dried thyme
1/2 teaspoon allspice
1/2 teaspoon salt
4 cups of greens (chicory in our case, collard greens in the original recipe)
1.5 cups cooked black beans (we just used 1 400g can)
3 tablespoons orange juice
1 tablespoon oil
Saute the onions and garlic in the oil until they're nice and soft (8-10 minutes). Add in the thyme, allspice and greens and a splash of water. Cover and let cook for about 5 or 10 minutes, until the greens have wilted away.
Push the greens to one side of the pan and pop in the beans. Give them a quick mash and a stir, add in the orange juice, stir it all together and take it off the heat. Warm the tortillas in a pan, fill with the beany mush and eat.