Recipe: Swiss chard enchiladas

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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
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