Cooking Green Goodness: Callaloo-Stuffed Tortillas with Roasted Sweet Pepper and a Spicy Butter Bean Spread

October 1st was the day to celebrate vegetarianism worldwide and give meatless fares a try: World Vegetarian Day. If you’ve been following my blog, you know that I love greens. You might also know that I love Callaloo. It’s the first green vegetable I cooked at a young age (see About). Cooking this tasty callaloo dish was my green choice for the day.

earthacooks-with-fresh-callaloo

Callaloo is a popular dish served in different variants across the Caribbean. On Sunday mornings in Jamaica, a guy used to visit our neighbourhood with a bucket of callaloo, bok choy, okra and lettuce on his head. He would walk the neighbourhood yelling “callaloo, bok choy (only he pronounced it pop chow), okra and lettuce! callalohoooooo!” In that same order, he said those same words, every Sunday morning.

earthacooks-com-callaloo-stuffed-tortillas-1

Today’s recipe is an original, inspired by my love for this versatile leafy green vegetable. There are three elements to making this dish that you will enjoy: cooking the callaloo; roasting the bell peppers and blending the spicy butter bean spread. You will also love the use of simple ingredients like green onions, shallots, garlic, apple cider vinegar and scotch bonnet, to make this winning trio.

Cooking the Callaloo When heat is applied to raw callaloo, it shrinks and loses water. To get a half cup of cooked callaloo, one packed cup of raw callaloo must be used. Cooked callaloo is available canned and is just as delicious.

earthacooks-com-with-callaloo

Directions: Heat a ½ teaspoon extra-virgin olive oil in a non-stick frying pan. Add 2 stalks chopped green onions, 2 cloves minched or crushed garlic. Sauté on medium heat for 2 minutes. Add 6 cups packed raw callaloo. Season with 2 teaspoons black pepper, ½ teaspoon white pepper, ½ teaspoon onion powder, ½ teaspoon allspice and a ½ teaspoon sea salt (or use as desired). Cover and let steam for 5 minutes, or until wilted, stirring occasionally. Remove from heat. Drain excess water if any.

Roasting the Bell Peppers (also known as sweet peppers)

earthacooks-com-roasted-bell-peppers

Directions: Preheat oven to 350°F. Slice 2 red or yellow bell peppers. Drizzle with a ½ teaspoon extra-virgin olive oil. Season with a ½ teaspoon black pepper. Roast for 10 – 15 minutes.

Blending the Spicy Butter Bean Spread

earthacooks-com-spicy-butter-bean-spread

Directions: Place 3 cups warmed butter beans in a food processor. Add 2 tablespoons olive oil, 1 small shallot, roughly chopped, 1 clove garlic, 1 tablespoon curly parsley, 1 tablespoon apple cider vinegar. Blend until smooth or until the spread has reached your desired consistency. Add in scotch bonnet pepper as desired. Continue to blend adding extra olive oil as needed. Salt to taste.

earthacooks-com-topped-tortilla-with-callaloo

Top The Tortillas

Your callalloo, roasted peppers and spicy butter bean spread are ready to go! It’s time to load these tasty toppings onto your tortillas. Start with the spread. The tortilla will be folded in half. You can spread the butter bean on one half of the tortilla, or on the whole tortilla. Add slices of roasted pepper on top of the spread. Top the roasted pepper with callaloo. Fold in half. Place on a hot skillet to toast both sides. Serve hot.

Callaloo-Stuffed Tortillas with Roasted Sweet Pepper and a Spicy Butter Bean Spread

  • Servings: 4-6
  • Difficulty: Moderate
  • Print

There are three elements to making this dish that you will enjoy: cooking the callaloo; roasting the bell peppers and blending the spicy butter bean spread. You will also love the use of simple ingredients like green onions, shallots, garlic, apple cider vinegar and scotch bonnet, to make this winning trio.

Ingredients

  • 10, 7″ round tortillas
  • 6 cups raw callaloo, tightly packed or 3 cups cooked/canned callaloo
  • 3 cups butter beans, warmed
  • 2 large red or yellow bell peppers
  • 2 stalks green onions, chopped
  • 3 cloves garlic
  • 1 small shallot, roughly chopped
  • 1 tablespoon curly parsley
  • 1 tablespoon apple cider vinegar
  • 3 – 4 teaspoons extra-virgin olive oil
  • ½ teaspoon ground allspice
  • ½ teaspoon onion powder
  • 1 ½ teaspoons black pepper
  • ½ teaspoon white pepper
  • ½ teaspoon sea salt (more to taste)
  • 1 scotch bonnet pepper

Directions

Cooking the Callaloo: Heat a ½ teaspoon extra-virgin olive oil in a non-stick frying pan. Add 2 stalks chopped green onions, 2 cloves minched or crushed garlic. Sauté on medium heat for 2 minutes. Add 6 cups packed raw callaloo. Season with 2 teaspoons black pepper, ½ teaspoon white pepper, ½ teaspoon onion powder, ½ teaspoon allspice and a ½ teaspoon sea salt (or use as desired). Cover and let steam for 5 minutes, or until wilted, stirring occasionally. Remove from heat. Drain excess water if any.

Roasting the Bell Peppers: Preheat oven to 350°F. Slice 2 red or yellow bell peppers. Drizzle with a ½ teaspoon extra-virgin olive oil. Season with a ½ teaspoon black pepper. Roast for 10 – 15 minutes.

Blending the Spicy Butter Bean Spread: Place 3 cups warmed butter beans in a food processor. Add 2 tablespoons olive oil, 1 small shallot, roughly chopped, 1 clove garlic, 1 tablespoon curly parsley, 1 tablespoon apple cider vinegar. Blend until smooth or until the spread has reached your desired consistency. Add in scotch bonnet pepper as desired. Continue to blend adding extra olive oil as needed. Salt to taste.

Top The Tortillas: Your callalloo, roasted peppers and spicy butter bean spread are ready to go! It’s time to load these tasty toppings onto your tortillas. Start with the spread. The tortilla will be folded in half. You can spread the butter bean on one half of the tortilla, or on the whole tortilla. Add slices of roasted pepper on top of the spread. Top the roasted pepper with callaloo. Fold in half. Place on a hot skillet to toast both sides. Serve hot.

Tips:

Preparation time: 15 minutes Cook time: 30 minutes

If callaloo is not easily available to purchase, swiss chard, or even spinach, would be great substitutes. Cooking times will vary.

Kick some sour cream up a notch by mixing it with minced chives. Serve with these warm tortillas.

You can now print this recipe card. Hit ‘Print’ on the above to keep it handy.

See more: Cooking Green Goodness

After The Post Update  Gastroposters were “livin’ on the veg” in honour of World Vegetarian Day. See photos of their delicious “eats without the meat” in the National Post newspaper, including my featured recipe for Callaloo-Stuffed Tortillas. See it here: https://gastropost-files.s3.amazonaws.com/newspaper/toronto/20161006-gastropost-nationalpost.pdf

earthacooks-com-recipe

15 thoughts on “Cooking Green Goodness: Callaloo-Stuffed Tortillas with Roasted Sweet Pepper and a Spicy Butter Bean Spread

    • Thanks, Josette! 🙂 I’m able to find raw callaloo in Caribbean grocery stores. Local chains will carry it canned which is just as great. Please keep me posted if you do find it. Visiting a Jamaican restaurant with callaloo on the menu would also be a good way to get introduced to it. Thanks for stopping by!

      Liked by 1 person

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