Traditionally, enchiladas consist of fried tortillas filled with meat, cheese, and more, all topped with sauce and more cheese. We wanted hearty, delicious vegetable enchiladas with less saturated fat but tons of flavor. We wilted nutrient-rich Swiss chard and green peppers with garlic and onions. To add creamy cohesiveness and protein, we mashed half a can of pinto beans and mixed in our greens; we stirred in the rest of the beans whole for contrasting texture. This filling needed a robust sauce to round out the flavors; a quick simmer of canned tomato sauce with aromatics and spices did the trick. Instead of frying the tortillas, we found that brushing them with oil and microwaving worked just as well—and without the mess.
- Yield: 6 Servings
- ¼ cup expeller-pressed canola oil
- 2 onions, chopped fine
- 3 tablespoons chili powder
- 6 garlic cloves, minced
- 1 teaspoons ground cumin
- 1 teaspoons sugar
- 2 (8-ounce) cans tomato sauce
- ½ cup water
- Salt and pepper
- 1 pound Swiss chard, stemmed and sliced into ½-inch-wide strips
- 2 green bell peppers, stemmed, seeded, and cut into ½-inch pieces
- 1 (15-ounce) can pinto beans, rinsed
- 12 (6-inch) corn tortillas, warmed
- 4 ounces Monterey Jack cheese, shredded (1 cup)
- ¼ cup fresh cilantro leaves
- Lime wedges
- Adjust oven rack to middle position and heat oven to 450 degrees. Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add half of onions and cook until softened, about 5 minutes. Stir in chili powder, half of garlic, cumin, and sugar, and cook until fragrant, about 30 seconds. Stir in tomato sauce and water, bring to simmer, and cook until slightly thickened, about 7 minutes. Season with salt and pepper to taste; set sauce aside.
- Meanwhile, heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add remaining onions and cook until softened and just beginning to brown, 5 to 7 minutes. Add remaining garlic and cook until fragrant, about 30 seconds. Add chard and bell peppers, cover, and cook until chard is tender, 6 to 8 minutes. Using potato masher, coarsely mash half of beans in large bowl. Stir in chard-pepper mixture, ¼ cup sauce, and remaining whole beans. Season filling with salt and pepper to taste.
- Spread ½ cup sauce over bottom of 13 by 9-inch baking dish. Brush both sides of tortillas with remaining 2 tablespoons oil. Stack tortillas, wrap in damp dish towel, and place on plate; microwave until warm and pliable, about 1 minute. Working with 1 warm tortilla at a time, spread ¼ cup chard filling across center. Roll tortilla tightly around filling and place seam side down in baking dish; arrange enchiladas in 2 columns across width of dish. Cover completely with remaining sauce and sprinkle evenly with Monterey Jack.
- Cover dish tightly with greased aluminum foil and bake until enchiladas are heated through and cheese is melted, 15 to 20 minutes. Let enchiladas cool for 10 minutes. Sprinkle with cilantro and serve with lime wedges.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.