Pinto Bean and Swiss Chard Enchiladas (Recipe #13)

        I really enjoyed preparing and eating these enchiladas! Using swiss chard and pinto beans, the filling had a nice texture and taste. The simple enchilada sauce went well with this filling! I topped the enchiladas with cilantro sauce, cilantro, and avocado for some freshness. I will make these again!

I did make two changes to this recipe in the Vegan for Everybody cookbook. I had some leftover peppers in my freezer, so instead of using the bell peppers that the recipe called for I used cherry peppers and banana peppers. I liked this substitution because it helped give the enchilada a bit of heat.

The recipe also called for corn tortillas. I wanted to experiment with making my own, so I found a recipe for cornmeal crepes. I know they are not the same thing, but I wanted to try it out! I used my crepe maker to make eight cornmeal crepes. Since the recipe calls for twelve of the six inch tortillas, I used my eight larger crepes and filled them a bit more. I liked how the crepes came out, but they did end up falling apart after the enchiladas were taken out of the oven.

Taste: 10/10!

Level of difficulty: 1/5

Notes for next time: Remember to thoroughly wash the swiss chard--this is done best by submerging it in water, waiting a few minutes to let the sand fall to the bottom, and then draining it. Repeat the process 2 or 3 times.