Skip to main content

Swiss Chard and Pinto Bean Enchilada Filling

 

Sorry for the weird lighting.


The swiss chard in the garden has been reseeding itself and spreading into a swiss chard forest. So, swiss chard in all the things!

I put this together from a combination of different recipes, and it's delicious. We used it in enchiladas, but it would also be good in a burrito or spread thin in a quesadilla.


The Recipe:
1 large onion, chopped
1 bunch swiss chard, chopped with stems and leaves separated
3 cloves garlic, minced
15 oz cooked pinto beans
1 tb chili powder
2 tsp cumin
salt to taste

  • In a large skillet over medium-high heat, saute the onions and chard stems until softened and slightly browned. 
  • Salt to taste
  • Add garlic and saute 1 minute
  • Add chard leaves and saute until wilted
  • Add remaining ingredients and salt to taste

The Verdict:
Overall grade: A
Overall reason: Healthy and delicious!
Time to prepare: 15 minutes
Husband quote: [I asked him how he liked the filling...] "It's so filling!"

Comments

Popular posts from this blog

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Red lentil dal

Cucumber salad is key. This dal is perfect. Most of us took seconds, and I'm really excited to eat the last portion that's sitting in the fridge right now. The accompanying salad is really great for adding texture, crunch, and acidity to the meal. I wouldn't skip it. I got it from  Tea for Turmeric  and prepared it pretty much as written, but doubled and with none of the optional ingredients. This recipe doesn't mention any seasoning/dressing on the salad, but adding lemon and salt to it really brightened things up. The Recipe: (from Tea for Turmeric) 2 c red lentils splash of avocado oil 2 tsp cumin seeds 2 small onions, finely chopped 1 inch ginger, grated 4 small tomatoes, chopped 2 thai chilies, minced 2 tsp cumin powder 2 tsp coriander powder 1 tsp cayenne 1 tsp turmeric 2+ tsp kosher salt 2 tsp lemon juice 1/2 c cilantro, chopped For serving: basmati rice and plain yogurt Salad ingredients: 1/2 english cucumber, sliced 10 cherry tomatoes, quartered 1/4 onion, slic...

Vietnamese Curry Stir-Fry

  When I get the recipe just right, I'll go to the effort of adding fried shallots on top. I'm back to my on-and-off mission of trying to make a stir-fry as delicious as the shrimp I used to get at  Pho Grand  in St. Louis during college. It was called "cari tom" but it definitely wasn't a coconut milk type of curry, and they ALSO have a separate listing on their menu for "cari tom dac biet" which includes "coconut milk sauce" in their description. So I'm pretty sure it was just a stir-fry that had curry flavors in it? I got myself a big container of Vietnamese curry powder and I'm going to keep experimenting. This is the closest I've come so far. Changes for the future: - More oil and sugar, restaurant style - A blend of fish sauce and soy sauce, instead of just soy sauce - Fried shallots on top The Recipe (adapted from  Veggie Anh ): 3 tb fresh lemongrass, chopped 4 cloves garlic, minced 1 Thai chili, minced 1 pinch salt 2 tb avoc...