Pinto Bean and Swiss Chard Enchiladas by ATK
Pinto Bean and Swiss Chard Enchiladas by ATK
Total Time
Servings
Ingredients
Cilantro Sauce: makes about ¾ cup
- ¼ cup vegan mayonnaise
- ¼ cup dairy-free sour cream like Tofutti
- 3 Tbsp water
- 3 Tbsp minced fresh cilantro
- ¼ teaspoon salt
Enchiladas
- 1 recipe Cilantro Sauce (see above)
- ¼ cup vegetable oil
- 2 onions, chopped fine
- Salt and pepper
- 3 Tbsp chili powder
- 2 tsp ground cumin
- 2 tsp organic sugar
- 6 garlic cloves, minced
- 2 (8-ounce) cans tomato sauce
- ½ cup water
- 1 lb 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
- 1 avocado, halved, pitted, and cut into ½-inch pieces
- ¼ cup fresh cilantro leaves Lime wedges
Instructions
Cilantro Sauce:
- Whisk all ingredients together in a bowl
Enchiladas:
1. Preheat the oven to 450 degrees and position the oven rack in the middle. In a large saucepan, heat 1 tablespoon of oil over medium heat until it shimmers. Add half of the onions and ½ teaspoon of salt and cook until they soften, which should take about 5 minutes. Stir in the chili powder, cumin, sugar, and half of the garlic, and cook for about 30 seconds until fragrant. Add the tomato sauce and water, bring it to a simmer, and cook until slightly thickened, which should take about 7 minutes. Season with salt and pepper to taste and set it aside.
2. In the meantime, heat 1 tbsp of oil in a Dutch oven over medium heat until it shimmers. Add the remaining onions and ¼ teaspoon of salt and cook until they soften and start to brown, which should take 5 to 7 minutes. Add the remaining garlic and cook for about 30 seconds until fragrant. Add the chard and bell peppers, cover the Dutch oven, and cook until the chard is tender, which should take 6 to 8 minutes. In a large bowl, use a potato masher to coarsely mash half of the beans. Stir in the chard-pepper mixture, ¼ cup of sauce, and the remaining whole beans.
3. Spread ½ cup of sauce on the bottom of a 13 by 9-inch baking dish. Brush both sides of the tortillas with the remaining 2 tablespoons of oil. Stack the tortillas, wrap them in a damp dish towel, and place them on a plate. Microwave them for about 1 minute until they are warm and pliable. Working with one warm tortilla at a time, spread ¼ cup of chard filling across the center. Roll the tortilla tightly around the filling and place it seam side down in the baking dish. Arrange the enchiladas in 2 columns across the width of the dish. Cover the enchiladas completely with the remaining sauce.
4. Cover the baking dish tightly with aluminum foil and bake it for 15 to 20 minutes until the enchiladas are heated through. Let the enchiladas cool for 10 minutes. Drizzle them with cilantro sauce and sprinkle them with avocado and cilantro. Serve them with lime wedges.
With permission and thanks to Vegan for Everybody (p. 166). America's Test Kitchen. {photo from ATK)