Swiss Chard Enchiladas

1. Prepare Ingredients and Preheat Oven

Preheat your oven to 400°F (205°C). Slice the Swiss chard into thin ribbons, separating the stems from the leaves. Chop the red onion, reserving about a quarter of it for later garnishing.

2. Cook Vegetables

In a large frying pan, heat olive oil over medium heat. Add the chopped chard stems, three-quarters of the red onion, and sliced garlic. Cook for about 7 to 10 minutes until softened and fragrant.

3. Add Greens and Corn

Add the chard greens and corn kernels to the pan, seasoning with a pinch of salt and pepper. Let the greens wilt slightly.

4. Prepare Filling

Transfer the wilted greens mixture to a bowl. Combine it with the drained black beans and crumbled Cotija cheese.

5. Make Enchilada Sauce

Blend the canned tomatoes with chili powder, sugar, cumin, oregano, a drizzle of olive oil, and a pinch of salt to make the enchilada sauce.

6. Assemble Enchiladas

Lightly oil a 9-by-13-inch baking dish. Wrap the flour tortillas in foil and warm them in the oven for about 5 minutes. Spoon the filling onto each tortilla, roll them up, and place them seam-side down in the baking dish.

7. Bake Enchiladas

Pour the enchilada sauce over the rolled tortillas, leaving the last ½ inch of each tortilla exposed. Scatter grated Monterey Jack cheese over the top and bake for about 20 minutes.

8. Garnish and Serve

Garnish the baked enchiladas with reserved red onion, cilantro, avocado slices, and dollops of sour cream before serving.