Swiss Chard Enchiladas
We wanted hearty, delicious vegetable enchiladas with less saturated fat but tons of flavor.
Keywords
- Main Courses
- Vegetables
- Vegetarian
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Cooking tools:
- Dutch oven
- Potato masher
- Pastry brush
- Oven
- Stove
- Microwave
- Saucepan
- Mixing bowl
- Baking dish
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen towel
- Plate
- Aluminum foil
Ingredients
- ¼ cup expeller-pressed canola oil
- 2 onions, chopped fine
- 3 tablespoons chili powder
- 6 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons sugar
- 2 (8-ounce) cans tomato sauce
- ½ cup water
- Salt
- 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
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