The Recipes

Veggie Enchiladas

Veggified Enchiladas


- 1 bunch swiss chard, roughly chopped
- 1/2 14.5-oz can black beans, rinsed
- 1/2 small white onion, chopped
- 1/2 pablano pepper, chopped (seeds and ribs removed)
- 2 T. chopped green chilis
- 1 c. frozen corn, thawed
- 1 tsp. cumin
- 1 T. Mexican oregano
- 1/2 of 1 14/5-oz. can of fire-roasted tomatoes with their juices
- 1 T. tomato paste
- 1/2 in. frozen chipotle in adobo, grated
- 1 garlic clove, minced
- handful cilantro, chopped
- salt
- pepper
- olive oil
- 2 10-in. tortillas
- sprinkle of queso fresco or other dry white cheese (optional)

Preheat the oven to 375 degrees.

In a medium pot, heat 1 T. of olive oil and add 1/4 of the onion.  Season with salt and allow to sweat for 7-8 minutes.  Add the garlic, chipotle, tomato paste, oregano and cumin.  Stir together, and add in the tomatoes.  Cover and simmer for 30 minutes.

Meanwhile, heat another skillet and add another tablespoon of oil.  Add the rest of the onion, season with salt and sweat for 7-8 minutes.  Add the swiss chard, salt again, and allow it to wilt down.  Mix in the green chilis, corn, beans, and half of the cilantro.

Transfer the sauce to a blender (or use an immersion blender) to thoroughly blend the sauce.

Add 1/2 c. of the enchilada sauce to the vegetable mixture.  Divide the mixture between the tortillas, and roll up the enchiladas.  Place in a shallow baking dish.  Cover with the remaining sauce, and bake, uncovered, for 25-30 minutes.  Garnish with the remaining cilantro and cheese.