Swiss Chard Enchiladas With Avocado Cream [Vegan, Gluten-Free] (2024)

Serves

4

Cooking Time

40

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.

Is there an issue with this recipe?