CHARD ENCHILARDAS
Ingredients
Enchilada Sauce
4 tbs Vegan Butter
1 Onion, chopped fine
3 Cloves Garlic, chopped fine
1/2 tsp Ground Coriander
1/2 tsp Ground Cumin
2 tbs Sweet Smoked Paprika
1 tbs Dried Oregano
2 tsp Dried Thyme
1 Bay Leaf
4 tbs Plain Flour
3 cup/750ml Vegetable Stock
2 tbs Soy Sauce
1 tbs Chipotle Paste
1/3 cup/75g Tomato Paste
Pinch Sea Salt & Pepper
Filling
Handful Chard Stalks
1 Yellow Pepper, deseeded & sliced fine
3 Portobello Mushrooms, chopped small
1 & 1/2 cups/150g Black Beans, from a can, drained & rinsed
1 & 1/2 cups/150g Cooked Rice
Handful Fresh Coriander, chopped fine
Pinch Sea Salt & Pepper
8 Big Chard Leaves or Tortillas of your choice
Serve with
Salad or Slaw or your choice
Method
Watch Tutorial VideoPre heat your oven to 180 degrees C.
First up to make the sauce, place a medium sized saucepan over a low heat & add the vegan butter followed by the onion & garlic. Sauté the mix for 3 minutes before stirring in the herbs, spices & tomato puree, cook for a further 2 minutes – stirring often, then add the flour.
Cook the out the flour for a minute or so whilst stirring then deglaze the pan with the vegetable stock. Bring the sauce to a simmer then stir in the soy sauce, chipotle paste & salt + pepper.
Let the sauce simmer away for 20 minutes to thicken up nicely.
Meanwhile to make the filling place a non stick frying pan over a medium heat and add a little oil, when the pan is hot add the red & yellow pepper + mushrooms, stir fry the mix for 4 minutes before adding the black beans, rice, coriander, salt, pepper & a ladle of the enchilada sauce. Cook for 3-4 minutes then remove the filling from the heat.
Spoon 4-5 tablespoons of the filling into each chard leaf or tortilla adding vegan cheese if you like, then roll tight. Place them into your baking dish then pour over the enchilada sauce, top with vegan cheese, and a pinch of salt then place the dish into the oven to bake for 30 minutes.
Serve up the enchiladas with slaw or salad.
