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Enchiladas with Swiss Chard and Pinto Beans
with rice / cheese

Active: 20 min Total: 45 min
Packed with greens and protein-rich pinto beans, these enchiladas offer a healthier (yet still crowd-pleasing) variation on the original.
Smarts: Assemble the enchiladas up to 3 hours ahead and just slide them in the oven when it's time to eat. Enchiladas also make a great freezer meal, so even if you don't eat these tonight, freeze them for a busy night down the road.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Red Enchilada Sauce:
  • Oil, cooking - 1 Tbsp
  • Chili powder - 2 tsp
  • Cumin, ground - 2 tsp
  • Oregano, dried - 1/2 tsp
  • Garlic powder - 1/2 tsp
  • Tomato paste - 7 Tbsp
  • Stock, any type - 2 cups
Enchiladas with Swiss Chard and Pinto Beans:
  • Rice, uncooked white or brown - 2/3 cup
  • Onions, medium - 1/2 , chopped
  • Swiss chard - 4 leaves , chopped, stems and leaves separate
  • Beans, pinto (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp
  • Red enchilada sauce (ingredients listed separately) - 1 1/2 cups
  • Tortillas, taco-sized corn or flour - 8
  • Cheese, any shredded blend - 1 cup
  • Green onions - 2 stalks , chopped, white and green parts combined
  • Yogurt, plain or Greek - 1/2 cup

Nutrition Facts

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Prep

  1. Rice - Skip if rice was made ahead for Monday. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
  2. Make enchilada sauce - Combine oil (portion for the sauce), chili powder, cumin, oregano and garlic powder in a saucepan over medium heat. Stir until spices are fragrant. Whisk in tomato paste and stock. Simmer for 5 minutes to let the flavors come together and the sauce reduce slightly. Sauce will be fairly thin, but will thicken in the oven as it cooks with the enchiladas. (Can be done up to 5 days ahead)
  3. Onions / Swiss chard - Prep as directed. Store onions and Swiss chard stems in one container. Store leaves separately. (Can be done up to 5 days ahead)
  4. Beans - Drain and rinse beans.

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Make

  1. Heat oven to 375F / 190C.
  2. Heat a saute pan over medium-high heat. Add oil (portion for the enchiladas) and then onions and chard stems to the heated oil. Saute until soft, ~3 minutes. Add chard leaves with some salt and continue cooking until chard leaves reduce down. Stir in one-third of the enchilada sauce and beans. Set aside.
  3. Cover the bottom of a rectangular baking dish (use a square baking dish if customizing for less than 4 servings) with another third of the enchilada sauce.
  4. Working with one tortilla at a time, fill with rice and then chard and bean mixture. Arrange seam-side down in the pan. If the tortillas are not pliable, follow package instructions to soften. Top with the remaining sauce and cover with foil. Bake for 20 minutes.
  5. Sprinkle enchiladas with cheese and bake uncovered for another 5 to 7 minutes, until cheese is melted.
  6. While enchiladas bake, chop green onions.
  7. Serve enchiladas with yogurt and green onions on top. Enjoy!

Nutrition Facts

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