Collard-Wrapped Burritos

Ingredients

• 1 teaspoon fine grain salt
• 10 large collard leaves, thickest part of stem trimmed (see Note)
• 1 3/4 cups water
• 1 cup quinoa
• 1 tablespoon extra virgin olive oil
• 2 teaspoons minced garlic
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 tablespoon olive oil, plus more for pan
• 1 (20-ounce) can black beans
• 1 carrot, shredded
• 3 scallions, chopped
• 2 Roma tomatoes, chopped
• 1 red bell pepper, chopped
• 1/4 teaspoon freshly ground black pepper
• 1 lb reduced-fat sharp cheddar, shredded (about 3 cups)