No-fat Raw Stuffed Enchilada with Cherry Beet Sauce

15 cherries, pitted
3 dates, without seeds
6 basil leaves
5 mint leaves
serrano pepper sliver
1 slice red onion
2 slices turnip, peeled
small beet, ripened on counter until slightly soft, peeled

Puree in food processor until well mixed.  Pour over chopped spinach leaves.  Put entire mixture in collard leaf (rib removed) and fold over.