Caribbean Beans 'n Greens

If you're looking for something different for dinner, this is for you! I found this recipe in the Moosewood Restaurant New Classics cookbook.
Serves about 4 people.

Here is what you will need:

1 onion
1 garlic clove, minced (or more...)
1/2 tsp. dried thyme
1/2 tsp. ground allspice
1/2 tsp. salt
4 cups lightly packed chopped collard greens
1 tbsp. water, or as needed
1 1/2 cups cooked black beans (15.5 oz. can, rinsed and drained)
3 tbsp. orange juice
4 whole-wheat tortillas (8 or 9 inches across)

In a skillet, sauté the onions and garlic in water or vegetable broth for about 10 minutes, until translucent, stirring often. Add the thyme, allspice, salt, collard greens, and water. Cover and cook on medium heat, adding more water if necessary to prevent sticking, until the greens are tender, about 5 to 10 minutes.

Push the greens to the side of the pot, add the beans to the center, and mash them well with a potato masher. Add the orange juice, stir everything together, and remove from the heat.

Warm the tortillas in a large dry skillet on medium heat one at a time for 20 to 30 seconds on each side, until softened. Place a generous 1/2 cup of filling on the bottom half of each tortilla, roll it up, and serve immediately.

Enjoy!...Picture coming soon.