Bring a large pot of water to a boil. 

Remove and discard thick stems from collard greens and place leaves in boiling water. 

Cook 5 minutes or until just tender. 

Gently remove leaves from water and drain in a colander. 

Carefully transfer 12 largest leaves to a baking sheet lined with paper towels. 

Chop remaining leaves and squeeze to drain excess liquid (you should have about 1 cup chopped leaves).

In a large bowl, whisk together orange juice, tahini and garlic. 

Add chopped collards, rice, beans, bell pepper and sesame seeds. 

You will have about 4 cups mixture. 

Arrange a reserved collard leaf on your work surface and top with 1/3 cup rice filling. 

Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. 

Repeat with remaining leaves and filling and serve.