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