Pinto bean and Swiss chard Enchaladas

Name: Pinto bean and Swiss chard Enchaladas
Cuisine: European, British, Mediterranean, French
Ingredients: 1/4 cup plant-based mayonnaise or egg-based mayonnaise; 1/4 cup plant-based sour cream or dairy sour cream; 3 tablespoons water; 3 tablespoons minced fresh cilantro or parsley; 1/4 teaspoon table salt; 1/4 cup vegetable oil, divided; 2 onions, chopped fine, divided; 3/4 teaspoon table salt, divided; 3 tablespoons chili powder; 2 teaspoons ground cumin; 2 teaspoons sugar; 6 garlic cloves, minced, divided; 2 (8-ounce) cans tomato sauce; 1/2 cup water; 1 pound Swiss chard, stemmed and sliced into 1/2 inch wide strips; 2 green bell peppers, stemmed, seeded, and cut into 12-inch pieces; 1 (15-ounce) can pinto beans, rinsed, divided; 12 (6-inch) corn tortillas; 1 avocado, halved, pitted, and cut into 12-inch pieces; 1/4 cup fresh cilantro leaves; Lime wedges

3 steps

Updated at: Sun, 04 Jan 2026 15:55:20 GMT

Nutrition balance score

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Instructions

Step 1

1. For the sauce Whisk all ingredients together in bowl. Cover and refrigerate until ready to serve.

Step 2

2. For the enchiladas Adjust oven rack to middle position and heat oven to 450 degrees. Heat 1 tablespoon oil in large saucepan over medium heat until shimmering. Add half of onions and ½ teaspoon salt and cook until softened, about 5 minutes. Stir in chili powder, cumin, sugar, and half of garlic and cook until fragrant, about 30 seconds. Stir in tomato sauce and water, bring to simmer, and cook until slightly thickened, about 7 minutes. Season with salt and pepper to taste; set aside

Step 3

3. Heat 1 tablespoon oil in Dutch oven over medium heat until shimmering. Add remaining onions and remaining ½ teaspoon salt and cook until softened and lightly browned, 5 to 7 minutes. Add remaining garlic and cook until fragrant, about 30 seconds. Add chard and bell peppers, cover, and cook until chard is tender, 6 to 8 minutes. Using potato masher, coarsely mash half of beans in large bowl. Stir in chard-pepper mixture, ¼ cup sauce, and remaining whole beans. 4. Grease 13 by 9-inch baking dish. Spread ½ cup sauce over bottom of prepared dish. Brush both sides of tortillas with remaining 2 tablespoons oil. Stack tortillas, wrap in damp dish towel, and place on plate. Microwave until warm and pliable, about 1 minute. Working with 1 warm tortilla at a time, spread ¼ cup chard filling across center. Roll tortilla tightly around filling and place seam side down in dish, arranging enchiladas in 2 columns across width of dish. Cover completely with remaining sauce. 5. Cover dish tightly with greased aluminum foil and bake until enchiladas are heated through, 15 to 20 minutes. Let enchiladas cool for 10 minutes. Drizzle with cilantro sauce and sprinkle with avocado and cilantro. Serve with lime wedges. adas VARIATION Pinto Bean, Swiss Chard, and Monterey Jack Enchiladas At end of step 4, sprinkle 1 cup shredded Monterey Jack over top of sauce.