Meatless Monday-Mexican Style

We got some surprise Swiss chard in our box last week; substituted for lettuce. Not exactly interchangeable (especially when I was counting on that lettuce for lunch). Good thing we like chard! I wanted to do something different with the chard. I saw a recipe on for Enchiladas with Barbecued Greens. The recipe just didn’t say Mexican food to me, but the idea was genius!

Black Bean and Chard Enchilada Casserole

I don’t make enchilada casserole very often, because of the calorie count. This is a really healthy way to make them!

Black Bean and Chard Enchilada Casserole
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 bunch Swiss chard
  • 2 tablespoons cooking oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1-15 ounce can black beans, drained and rinsed
  • ¾ cup salsa
  • 6 whole wheat tortillas
  • 1 cup shredded Mexican blend cheese
  1. Separate chard leaves and stems. Chop stems and leaves separately.
  2. Heat oil in large skillet. Saute chard stems and onion for 3 minutes. Add garlic, continue to saute until onion softens.
  3. Add black beans and chard leaves. Continue to saute until the chard leaves are wilted. Add salsa and heat through. Remove from heat.
  4. Place ½ cup of the cooked mixture in the center of each tortilla. Roll the tortillas and place them in an 11 X 7 pan. Top with cheese. Bake at 350 degrees for 20 minutes.


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