Healthy Enchiladas made with Chard {Gluten free, Vegetarian}
Servings Prep Time
4 45 minutes
Cook Time
40minutes
Servings Prep Time
4 45 minutes
Cook Time
40minutes
Ingredients
Enchilada Sauce
For the Enchilada Filling
For the avocado cream
For the topping
Instructions
  1. For the Enchilada sauce: Heat the olive oil to a medium heat and add the the buckwheat flour. Keep stirring till you get an aroma or it changes colour slightly. Add all the spices including the coconut sugar and salt and continue stirring. After a few minutes add the chicken or veg stock and reduce heat. Add the tomato paste or vinegar at this point if adding and stir through. Stir once in a while over the next 15 minutes till it thickens. Set aside.
  2. For the Filling: Roughly crush the black beans in a large bowl. Add the sweet potato and mash again. Add the american corn, spices, seasoning, spring onions and coriander and mix together. Set aside.
  3. Pre heat the oven to 180C. In a rectangular baking tin spread a 1/4 of the enchilada sauce till covering the base. Wash the Swiss chard leaves and trim away the stems just at the base. Use the stems to make a smoothie or salad later on. Lightly dry the leaves.
  4. Turn over the leaf and slightly flatten the stem by pressing down. Add a tablespoon or two of the sweet potato filling about two fingers space away from the base. Add a teaspoon of grated cheese. Fold over from the base, covering the filling. Holding it down, fold over the leaves vertically on either side to close over. Tightly roll the leaves horizontally. Place seam side down in the baking dish spread with enchilada sauce. Repeat the same with the rest of the leaves and tightly fit it all in the baking tray.
  5. Pour over the enchilada sauce over the swiss chard roll. Sprinkle with cheese and bake for 40 minutes or till the cheese is golden brown. Remove from oven. Sprinkle over the coriander leaves and spring onions. Drizzle the avocado sauce over or serve on the side or add sliced avocados on top and serve with fresh yogurt. Serve hot.