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35 mins

Cook swiss chard enchiladas with Cleveland Vegan

Posted by A Bite To Eat Published See A Bite To Eat's 259 projects »
  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

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