Molasses-Glazed Collard Green and Black Bean Burrito Bowl
A lively, plant-based dish featuring molasses-sweetened collard greens and seasoned black beans served over steamed rice with fresh salsa. This latin american-inspired rice & grains (vegan) ready in about 30 minutes pairs stemmed and chopped collard greens, molasses, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, stemmed and chopped collard greens
- 1 1/2 cups cooked (or 1 can, drained and rinsed) black beans
- 2 tbsp molasses
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 small, diced red onion
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1, seeded and finely chopped jalapeño
- 2 tbsp lime juice
- 3 cups cooked white rice
- 1/4 cup chopped fresh cilantro
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 small diced red onion, 3 minced garlic cloves, and 1 seeded finely chopped jalapeño. Sauté for 4 minutes until softened and fragrant.
- Step 2: Add 1 lb chopped collard greens, 2 tbsp molasses, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper. Stir well and cook over medium heat for 10 minutes until greens are tender and molasses is slightly caramelized.
- Step 3: Stir in 1 1/2 cups cooked black beans and cook for 5 more minutes until beans are heated through and flavors meld.
- Step 4: Remove skillet from heat and stir in 2 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro.
- Step 5: To assemble, divide 3 cups cooked white rice into bowls. Spoon molasses-glazed collard greens and black bean mixture over the rice.
- Step 6: Garnish with additional fresh cilantro or lime wedges if desired for a bright, soulful plant-based meal.
Frequently asked questions
How long does Molasses-Glazed Collard Green and Black Bean Burrito Bowl take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Molasses-Glazed Collard Green and Black Bean Burrito Bowl?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep molasses from drying out.
Can I substitute ingredients in Molasses-Glazed Collard Green and Black Bean Burrito Bowl?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Molasses-Glazed Collard Green and Black Bean Burrito Bowl for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Molasses-Glazed Collard Green and Black Bean Burrito Bowl vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
