Chard “enchiladas” with pinto beans and Mexican simmer sauce

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Signature Sauce

Chard “enchiladas” with pinto beans and Mexican simmer sauce

Dairy-Free, Soy-Free, Vegan, Family-Friendly, Gluten-Free

2 Servings, 460 Calories/Serving

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note 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

Chef's Tip

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.

Nutrition per serving

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.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the rice

  • Rinse the rice.
In a small sauce pot, combine the rice and ¾ cup [1½ cups] lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 15 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the vegetables.

2

Blanch the chard leaves

Bring a medium sauce pot of lightly salted water to a boil. Fill a medium bowl with cold water.
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 [12] larger leaves for stuffing.

3

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.
In a medium [large] frying pan over medium-high heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the chard stems, onion, and as much fresh chile as you like. Season with salt and pepper and cook, stirring occasionally, until starting to soften, 5 to 7 minutes. Stir in the beans and green chiles and cook until warmed through, 1 to 2 minutes. Transfer to a medium bowl and add 2 tablespoons [¼ cup] water. Using a masher, fork, or the back of a spoon, coarsely mash. Season to taste with salt and pepper. Wipe out the pan.

4

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.
Place 2 to 3 tablespoons filling at the base of each large chard leaf. Roll up the leaves to form “enchiladas.”
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.

5

Finish the rice

  • Coarsely chop the cilantro; set aside half for garnish.
To the pot with the rice, stir in half the cilantro and season to taste with salt and pepper.

Serve

Transfer the rice to individual plates and top with the stuffed chard leaves and sauce. Garnish with the remaining cilantro and serve.

Kids Can!

  • Rinse the rice.
  • Measure the water for the rice.
  • Measure the onion.
  • Rinse the beans.
  • Help fill and roll the chard leaves.

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