Swiss Chard Mushroom Enchiladas

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Swiss Chard Mushroom Enchiladas- leafy swiss chard and mushrooms rolled in whole grain tortillas and topped with roasted tomato-habanero salsa and cilantro sunflower crema. (vegan + nut-free)

Swiss Chard Mushroom Enchiladas with Cilantro Sunflower Crema (vegan, gluten-free + nut-free) | Making Thyme for Health

Happy Cinco de Mayo!  I know I’m showing up fashionably late with these swiss chard and mushroom enchiladas but the good news is that it doesn’t have to be Cinco de Mayo for us to eat enchiladas.

We can eat them any ol’ time we want, and when they’re stuffed with leafy greens and mushrooms and topped with a dairy-free crema, they’re practically health food.

Swiss Chard Mushroom Enchiladas with Cilantro Sunflower Crema (vegan, gluten-free + nut-free) | Making Thyme for Health

This is the second recipe this week that was inspired by El Molino Central in Sonoma. If it wasn’t an hour drive away from me I would totally be eating there tonight. I actually considered making the drive for about three seconds before I realized how ridiculous it sounded. But that should tell you how good the food is!

One of their many specialties is enchiladas made with mushroom and organic swiss chard. It’s rare that you find those vegetables in authentic Mexican food but trust me, it just works.

I decided to recreate a vegan version of their delicious enchiladas using a local roasted tomato-habanero salsa and a dairy-free cilantro sunflower crema. Warning: the habanero salsa is super spicy so feel free to substitute regular enchilada sauce or your favorite salsa in it’s place.

Swiss Chard Mushroom Enchiladas with Cilantro Sunflower Crema (vegan, gluten-free + nut-free) | Making Thyme for Health

Swiss Chard Mushroom Enchiladas with Cilantro Sunflower Crema (vegan, gluten-free + nut-free) | Making Thyme for Health

Swiss Chard Mushroom Enchiladas with Cilantro Sunflower Crema (vegan, gluten-free + nut-free) | Making Thyme for Health

The crema might sound complicated but it’s just a mixture of soaked sunflower seeds with garlic, cilantro, and lime juice that’s blended until smooth. It’s so simple to make and it balances out the spiciness of the salsa perfectly.

I’m aware that the swiss chard and mushroom combo might not appeal to everyone but I honestly can’t think of a more delicious way to get my veggies. I hope you’re willing to give them a try because I have a feeling you’ll be pleasantly surprised!

Swiss Chard Mushroom Enchiladas with Cilantro Sunflower Crema (vegan, gluten-free + nut-free) | Making Thyme for Health
Swiss Chard Mushroom Enchiladas with Cilantro Sunflower Crema (vegan, gluten-free + nut-free) | Making Thyme for Health

Swiss Chard Mushroom Enchiladas

Yield: 8 enchiladas

Prep Time: 30

Cook Time: 30

Total Time: 1 hour

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Ingredients:

For the Enchiladas

  • 2 tablespoons olive oil
  • 1 cup diced shallot (approx. 2 medium-size shallots)
  • 16 ounces mushrooms, diced (I used cremini mushrooms)
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 6 cups finely chopped swiss chard (approx. 2 large bundles)
  • 8 whole grain tortillas (approx. 8-inches each)*
  • 16 ounces roasted tomato-habanero salsa**

For the Cilantro Sunflower Crema

  • 1 cup sunflower seeds
  • 1/2 cup cilantro
  • 1/2 cup lime juice (about 3-4 limes)
  • 2 garlic cloves
  • 1/2 teaspoon salt
  • 1/2 cup water +more as needed

Directions:

  1. In a large skillet, warm two tablespoons olive oil over medium heat. Add the shallot and cook for a few minutes, until translucent. Add the mushrooms, garlic, 1 teaspoon ground cumin, 1 teaspoon smoked paprika and 1/2 teaspoon salt. Stir together and cook for about 7 minutes, until the mushrooms soften and begin to release their juices. Add the chard, one cup at a time, and cook until all of it has wilted down. Remove the skillet from the heat and set aside to cool.
  2. Preheat the oven to 350F then spread 1/2 cup of the salsa along the bottom of an 8 x 12″ casserole dish. Spoon 1/2 cup of the mushroom filling into each tortilla then roll it up and place it, seam side down, in the casserole dish. Repeat for the rest of the tortillas then spread the remaining salsa on top. Bake in the oven for 15-20 minutes, until heated through.
  3. Meanwhile make the cilantro sunflower crema by combining all of the ingredients in a high-speed blender and blending until smooth. Add more water if needed to thin. Transfer half of the crema to a plastic baggie then cut off a small piece of one corner.
  4. When the enchiladas are done, pipe the crema on top in a diagonal direction. Garnish with chopped cilantro, avocado, and /or sliced radishes. Serve warm with extra crema on the side and enjoy!

*substitute corn or brown rice tortillas to make them gluten-free.

**habanero salsa is very spicy. substitute your favorite enchilada sauce or salsa if you don’t like spicy food.

Note: a high speed blender such as a Vitamix or a NutriBullet is necessary for a smooth texture when making the crema.

 

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! heart

by Sarah on May 5, 2016  //  Dinner, Main Dish, Recipes, Spring, Winter
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