Red Chard Enchiladas

I don’t know about you, but I absolutely love Mexican food.  No, not the fried, cheesy, meaty Mexican – my fresh, healthy, taste-bud-popping Mexican dishes!    These are, by far, my favorite enchiladas & you cannot beat the nutrition!  Inside the beautiful organic red chard  leaves is all organic chipotle black beans with mangos & my Spanish rice (made with easy home-made enchilada sauce).  This is a very quick dinner (especially if you have the rice made ahead of time!).

*Organic, V, GF, depending on your ingredients*


  • 1 large bunch of washed organic red chard
  • 2 cans organic black beans (OR pre-soaked organic black beans)
  • 2 ripe organic mangos, diced
  • 2 (+/- depending on your preference to heat) diced organic chipotle peppers
  • 2 teaspoons organic cumin
  • 2 minced cloves of organic garlic
  • Follow Your Heart vegan Monterrey Jack (or other cheese of your choice if you choose!)
  • 2 cups prepared organic rice

Enchilada Sauce:

  • 2 cloves organic garlic, minced
  • 2 tablespoons diced organic onion
  • 2 tablespoons flour (your favorite gluten-free flour mixture, or wheat flour)
  • 2 tablespoons chili powder
  • 2 tablespoons organic olive oil
  • 8-oz strained tomatoes
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • cayenne pepper to taste (if you’d like a little kick to the sauce)


  1. Pre-heat your oven to 375
  2. Drain the black beans & saute them with 2 teaspoons cumin, minced garlic, mango, and chipotle peppers.  Turn the heat to low and let simmer while sauce is being prepared
  3. For the enchilada sauce (I usually double this recipe and save the extra batch of sauce for later in the week):
  • In a medium sauce-pan, heat 2 tablespoons olive oil on medium.  Add the garlic & onions, saute until the onions are translucent.
  • Add the flour, chili powder, and chilli (if you like heat), stirring constantly so the spices don’t burn! Cook for a few minutes to meld the flavors.
  • Toss in your tomatoes, salt, and cumin.  If your sauce is too thick, you can stir in tablespoons of water at a time until the desired consistency is reached.
  • Simmer on low for at least 10 minutes & add salt if desired.

3.  Mix your prepared rice & 1 cup of enchilada sauce, stirring to coat each grain.

4.  Now we’re ready to roll these babies up!  (Repeat the following steps for each leaf)

  • Lay your clean leaf on your working area vertically, right-side up.
  • Working from the bottom, put a large spoonful of your beans & a large spoonful of your rice. (depending on how large your leaves are, you can stuff them more if desired!)
  • CAREFULLY roll, bottom to top, your chard leaf and lay in a prepared glass baking dish (don’t worry if any of the ribs tear, it’ll still be delicious and nutritious)

How beautiful is this?!

  • Top with the remaining enchilada sauce, sprinkle with your favorite vegan cheese (if desired).  Pop it in your pre-heated oven until your cheese is melted.
  • Enjoy eating whole!


  1. Pingback: Pulled Tofu Rainbow Chard Enchiladas «

  2. Pingback: Chard is the new tortilla! | Hip Veggies

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