Vegan Pinto Bean and Swiss Chard Enchiladas

Name: Vegan Pinto Bean and Swiss Chard Enchiladas
Yield: Serves 4 to 6
Ingredients: ¼ cup, vegetable oil; 2 , onions, chopped fine; , Salt and pepper; 3 tablespoons, chili powder; 2 teaspoons, ground cumin; 2 teaspoons organic, sugar; 6 , garlic cloves, minced; 2 , (8-ounce) cans tomato sauce; ½ cups, water; 1 pound, Swiss chard, stemmed and sliced into ½-inch-wide strips; 2 , green bell peppers, stemmed, seeded, and cut into ½-inch pieces, stemmed, seeded, and cut into ½-inch pieces; 1 , (15-ounce) can pinto beans, rinsed; 12 , (6-inch) corn tortillas, warmed; 1 , avocado, halved, pitted, and cut into ½-inch pieces; ¼ cup, fresh cilantro leaves; , Lime wedge; 1 recipe, recipe

14 comments

Making enchiladas can be cumbersome, we wanted hearty, delicious vegetable enchiladas that were streamlined but with tons of flavor.

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

SERVES4 to 6

TIME1½ hours

Vegan Pinto Bean and Swiss Chard Enchiladas

A cookbook recipe exclusively for All-Access members from Vegan for Everybody

WHY THIS RECIPE WORKS

Cheese fillings and shredded meat are common, but we kept things green by wilting some flavorsome Swiss chard and crisp, slightly bitter green peppers with garlic and onions. To add creamy cohesiveness and heft, we mashed half a can of pint...

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