In order to bring you the best organic produce, some ingredients may differ from those depicted.
Chard “enchiladas” with pinto beans and Mexican simmer sauce
Gluten-Free, Vegan, Family-Friendly, Soy-Free, Dairy-Free
2 Servings, 460 Calories/Serving
Blanching the chard leaves before rolling them into these “enchiladas” ensures they are just the right tenderness to hold our vegan pinto bean filling.
In your bag
- ½ cup long-grain white rice
- ½ pound chard
- 1 yellow onion
- 1½ cups cooked pinto beans
- 1 green or red fresh chile (such as poblano) (optional)
- 3 ounces diced mild green chiles
- Sunbasket Mexican simmer sauce base (tomatoes - onion - olive oil - fresh garlic - chili powder - sweet paprika - coriander - cumin - dried Mexican oregano)
- 6 or 7 sprigs fresh cilantro
Calories: 460, Protein: 12g (24% DV), Fiber: 15g (60% DV), Total Fat: 22g (34% DV), Monounsaturated Fat: 16g, Polyunsaturated Fat: 2g, Saturated Fat: 2.5g (13% DV), Cholesterol: 0mg (0% DV), Sodium: 460mg (19% DV), Carbohydrates: 57g (19% DV), Total Sugars: 13g, Added Sugars: 0g (0% DV).
Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
Wash produce before use
Cook the rice
- Rinse the rice.
While the rice cooks, prepare the vegetables.
Blanch the chard leaves
Working with 1 chard leaf at a time and holding the stem end with tongs or a long fork, dip the leaf into the boiling water and cook until bright green and just tender, about 15 seconds. Transfer to the cold water. Using your hands, gently squeeze to remove excess water, then transfer to a cutting board. Cut each leaf in half lengthwise and remove the stem; reserve the stems for the filling. Lay the leaves flat and stack any smaller leaves on top of the larger leaves; you will need at least 6  larger leaves for stuffing.
Prep and cook the vegetable filling
- Finely chop enough chard stems to measure ½ cup [1 cup].
- Peel and finely chop enough onion to measure ¾ cup [1½ cups].
- Rinse the pinto beans.
- If using the fresh chile, remove the stem, ribs, and seeds; finely chop the chile. Wash your hands after handling.
Assemble and cook the “enchiladas”
- In a small bowl, stir together the simmer sauce base and 1 cup [2 cups] water; season to taste with salt and pepper.
In the same pan used for the filling, arrange the stuffed chard leaves, seam side down, in a single layer and cover with the simmer sauce. Cook over medium-high heat until warmed through and the sauce has thickened slightly, 4 to 6 minutes. Remove from the heat.
While the stuffed chard leaves cook, finish the rice.
Finish the rice
- Coarsely chop the cilantro; set aside half for garnish.
- Rinse the rice.
- Measure the water for the rice.
- Measure the onion.
- Rinse the beans.
- Help fill and roll the chard leaves.