Chard “enchiladas” with pinto beans and Mexican simmer sauce
Dairy-Free, Soy-Free, Vegan, Family-Friendly, Gluten-Free
40 – 55 Minutes
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
- Sun Basket 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
Hack Your Basket
If you’re not up for enchilada assembly, it’s easy to make a deconstructed version. Skip Step 2 and instead cut the uncooked chard leaves and stems crosswise into thin ribbons. In Step 3, stir the chard in with the beans. Don’t mash anything. Stir together the sauce base and water, pour into the vegetable mixture, and cook, stirring once or twice, until thickened slightly, 2 to 3 minutes. Then ladle the mixture over the rice. It may not look as pretty, but it’s just as delicious.
Make It Ahead
The “enchiladas” can be assembled up to 1 day ahead (Steps 2, 3, and 4, up to the point of cooking the stuffed leaves). Cover and refrigerate overnight. About 20 minutes before serving, bring to room temperature as you start the rice (Step 1), then continue with rest of Steps 4 through 6.
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.