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)

Prep Time30

Cook Time30

Total Time1

Course: dinner, lunch

Cuisine: Mexican

Servings: enchiladas

Calories: 293kcal

Equipment

1 High Speed Blender

Ingredients

For the Enchiladas

1 tablespoon extra virgin olive oil
1 cup shallot or onion finely chopped
16 ounces cremini mushrooms diced
3 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon fine sea salt
2 bundles swiss chard about 6 cups finely chopped
8 whole grain tortillas*
16 ounces roasted-tomato habanero salsa**

For the Cilantro Sunflower Crema

1 cup sunflower seeds
½ cup cilantro
½ cup lime juice
1-2 garlic cloves depending on size
¼-¾ cup water start with ¼ cup and add more as needed
salt to taste

Instructions

For the Enchiladas

In a large skillet, warm the olive oil over medium heat. Add the shallot/onion 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.
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.

Prepare the Crema

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.
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!

Notes

*use GF corn/brown rice/or grain-free 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.

Nutrition