Carribean Beans and Greens

This is from Christine (you may know her as Queen B. Yes, she MAKES HER OWN HONEY WITH HER OWN REAL BEES!!!), who was also an exchange student with us in Belgium. She is our official nutritionist.

1 cup diced onion
1 garlic clove
1 TBS vegetable oil
½ tsp dried thyme
½ tsp ground allspice
½ tsp salt
4 cups lightly packed, chopped collard greens
1 TBS water or as needed
1 ½ Cup cooked black beans (15.5 oz can, rinsed and drained)
3 TBS orange juice
Flour tortillas as needed

In a nonreactive soup pot or skillet, sauté the onions and garlic in the oil 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 5-10 minutes.
Push the greens to the sides 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 heat.
Warm the tortillas. Place a generous ½ cup filling on the bottom half of each tortilla, roll it up and serve immediately.