Chard and Black Bean Enchiladas

The plan was to make a similar recipe that I found in Weight Watchers magazine. I made a sub here, a sub there, and then I ended up totally changing it, so this recipe is mine now! I think it turned out ok. I might have to start buying the bigger corn tortillas. The ones I have are so small, and once you fill them and try to roll them up, they just fall apart. Most of mine fell apart in the casserole dish, but they still tasted good! I served these with some chips and salsa on the side.

rating: 7

Chard and Black Bean Enchiladas


1 bunch fresh Swiss chard, rinsed and cut into thin strips
1/2 cup chopped white onion
1 garlic clove, minced
2 cans no-salt-added black beans, rinsed and drained
1 cup shredded spicy cheese, like jalapeno-flavored
pinch ground cumin
pinch salt
10 corn tortillas
1 jar salsa


1. Preheat oven to 350 degrees F.
2. Place chard with water clinging to its leaves in small nonstick skillet and set over medium-high heat. Cook, stirring constantly, until chard wilts and liquid evaporates, about 1 minute. Transfer chard to plate.
3. Spray skillet with nonstick spray and set over medium heat. Add onion and garlic; cook, stirring frequently, until onion is softened, about 2 minutes. Remove skillet from heat, stir in beans, cumin, and salt.
4. Spread out about 1/2 cup salsa over bottom of rectangular baking dish (enough to cover it).
5. Lay tortillas on flat surface; top each with half of chard. Divide bean mixture evenly over chard; add a sprinkling of cheese and roll up each tortilla. Place in dish, seam side down. Fill up dish with rolled up enchiladas. Cover with the remaining salsa, then sprinkle top with cheese. Bake in oven until cheese is melted and starting to brown.

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