Cook swiss chard enchiladas with Cleveland Vegan
You Will Need
Fill a medium stock pot with water and bring to a boil. While the water is heating up de-vein the swiss chard and prepare a bowl with an ice bath. Once water boils, submerge the chard for 10 seconds and then place chard in the ice bath- keep hot water in pot. Remove chard after 30 seconds and place it on a baking sheet with some paper towels to dry off.
Place sweet potatoes in boiling water (add salt) and heat until tender. Drain sweet potatoes and place aside. Place oil, and onions in pot and saute for a few minutes until tender. Then put in kale. Once these are cooked put in the sweet potatoes and mash the mixture together. Add ¾ cup pepitas, lime juice, cumin, ancho, and agave. Taste. Add salt and pepper to taste and add more chili powder if needed.
Take your swiss chard “shells” and lay them out the long way. Put a spoonful of the sweet potato mix on the end and roll them up. Sprinkle with pepitas and top with salsa.