Recipe: Swiss chard enchiladas

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

HARTFORD -- Chef Taylor Grant Greenberg, stopped by FOX 61's Good Day Connecticut to talk about cooking with veggies from the farmers market.

Here is a recipe for Swiss chard enchiladas:

  • 1 cup of canned black beans, drained, not rinsed
  • 1 lb of ground chicken or turkey
  • 1 medium sweet potato, peeled and cubed
  • 1 medium bell pepper
  • 1 medium white onion
  • 2 cups of your favorite jarred salsa
  • 2 cups of crushed tomatoes
  • 2 tbsp. cumin
  • 12 Swiss chard leaves
  • 1/2 cup of shredded cheddar cheese
  • 1/3 cup of crumbled feta cheese
  • bunch of cilantro to garnish

 

  • Chop the peppers, sweet potatoes, and onions and add to a large skillet with olive oil over medium heat
  • Add the ground chicken and sauté until cooked
  • Saute until onions are translucent, sweet potatoes are tender and stir in black beans and cumin
  • Let simmer over medium-low heat for ten minutes with 1 cup of salsa and 1 cup of crushed tomatoes
  • Remove the stems from the bottom of the Swiss chard and lay the leaves flat
  • Mix the remaining salsa and crushed tomatoes in a bowl
  • Place about 1/2 a cup of the salsa mixture in the bottom of a baking dish
  • Spoon the chicken, black beans, and sweet potatoes into the Swiss chard leaves and roll up
  • Place seam side down on the baking dish, continue with remaining leaves
  • Top with remaining salsa and crushed tomatoes
  • Cover with the cheddar cheese
  • Wrap baking dish with aluminum foil and bake at 350 degrees for 20-30 minutes
  • Remove foil and place under broiler for 3 minutes, just until cheese is golden brown.
  • Top with crumbled feta and cilantro
  • Nutrition:
    • Calories: 400
    • Carbohydrates: 38 grams
    • Fat: 15 grams
    • Protein: 33 grams
    • Fiber: 10 grams