Swiss Chard Enchiladas With Avocado Cream

Enchiladas are traditionally wheat or corn tortillas filled with meat that are then rolled and baked in a dish of spicy sauce and loaded with cheese. This healthier version uses rainbow Swiss chard leaves in place of the tortillas and veg & beans for the filling. The rainbow colored stems are packed with antioxidants and is hence a very nutritious addition to the dish. The sweet potato, corn, and black bean filling is delicious on its own but is made divine when paired with the silky avocado cream.

SWISS CHARD ENCHILADAS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE ENCHILADA ‘TORTILLAS’ AND SAUCE:

• 10-12 Swiss chard leaves or large spinach leaves
• 3 tablespoon extra virgin olive oil
• 1/4 cup buckwheat flour or millet flour
• 1 tablespoon cumin powder
• 1 tablespoon dried oregano
• 1 tablespoon garlic powder
• 1 tablespoon paprika or red chili powder
• 1 tablespoon coconut sugar
• 1 teaspoon cinnamon powder
• 1 teaspoon sea salt
• 2 cups vegetable stock
• 2 tablespoons tomato paste or vinegar (both optional)

FOR THE ENCHILADA FILLING:

• 1 pound sweet potato (baked at 390°F for 45 minutes)
• 1 cup cooked black beans (soaked overnight, cooked)
• 1 cup corn
• 1/2 cup spring onions, chopped fine
• 1/4 cup fresh coriander, chopped fine
• 1 teaspoon cumin powder
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup grated vegan cheddar cheese

FOR THE AVOCADO CREAM:

• 2 medium avocados
• 1 cup vegan yogurt
• 2 tablespoons extra virgin olive oil
• 1 clove garlic
• 1/2 cup cilantro leaves
• Salt and pepper, to taste

FOR TOPPING:

• 1/2 cup grated vegan cheddar cheese
• 1/4 cup cilantro leaves
• 1/4 cup spring onions, finely chopped

PREPARATION

TO MAKE THE ENCHILADA SAUCE:

1. Heat the olive oil to a medium heat and add the the buckwheat flour. Keep stirring till you get an aroma or it changes color slightly.
2. Add all the spices including the coconut sugar and salt and continue stirring. After a few minutes add the vegetable stock and reduce heat.
3. Add the tomato paste or vinegar at this point and stir through. Stir once in a while over the next 15 minutes until it thickens. Set aside.

TO MAKE THE ENCHILADA FILLING:

1. Roughly crush the black beans in a large bowl. Add the sweet potato and mash again.
2. Add the corn, spices, seasoning, spring onions, and cilantro then mix together. Set aside.

TO MAKE THE AVOCADO CREAM:

1. Thoroughly mix all ingredients together and set aside.

TO ASSEMBLE AND MAKE THE ENCHILADAS:

1. Pre-heat the oven to 350°F.
2. In a rectangular baking tin, spread a 1/4 of the enchilada sauce until it is covering the base.
3. Wash the Swiss chard leaves and trim away the stems just at the base. Store the stems for later use. Lightly dry the leaves.
4. Turn over the leaf and slightly flatten the stem by pressing down. Add a tablespoon or two of the sweet potato filling about two fingers space away from the base. Add a teaspoon of grated cheese. Fold over from the base, covering the filling. Holding it down, fold over the leaves vertically on either side to close over. Tightly roll the leaves horizontally. Place seam side down in the baking dish spread with enchilada sauce. Repeat the same with the rest of the leaves and tightly fit it all in the baking tray.
5. Pour the enchilada sauce over the Swiss chard rolls. Sprinkle with cheese and bake for 40 minutes or till the cheese is golden brown. Remove from oven.
6. Sprinkle over the coriander leaves and spring onions. Drizzle the avocado sauce over or serve on the side or add sliced avocados on top and serve with fresh yogurt. Serve hot.

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