Traditional enchiladas are made with a corn or flour tortilla stuffed with some kind of meat and cheese filling, topped off with a tomato based sauce and even more cheese. Over here, I have a slightly different take on enchiladas for you. Subbing out the processed, carb-heavy tortilla for Swiss chard is a bold move in the health direction. And using a green tahini instead of a tomato sauce and cheese still nails that indulgent creamy texture (but in a still-bathing-suit-season sort of way). This is a perfect light meal to ease into late summer. MORE: 25-Minute Meal: Gluten-Free Vegan Qunioa Tacos Makes 5 enchiladas Enchiladas10 lg swiss chard leaves, center ribs removed1 c brown rice, cooked according to package instructions2 Tbsp olive oil1 sm red onion, diced1 lg bell pepper, diced2 lg garlic cloves, minced2 c white beans, soaked, cooked and drained (or canned)3–4 scallions, sliced (green parts only, reserve white parts for salsa)¼ tsp chili powerpinch cayenne powder (optional) Salsa1 ripe avocado, diced1 mango, peeled, pitted, and diced1 jalapeño, seeded and diced3–4 scallions, sliced (white parts only)2 Tbsp lime juice Tahini1 c loosely packed cilantro, stems removed1 handful of parsley leaves5–7 chives2 Tbsp tahini1 garlic clove1/4 tsp saltpinch red pepper flakes¼ cup of water (or more if needed)

  1. Start by blanching the chard: Bring a large pot of water to a boil, then set up a blanching station. On one side of the stove, lay out the chard leaves. Place a bowl filled with ice water on the other side. Finally, lay down several layers of paper towels for drying the leaves. Using tongs, and working one leaf a time, place a  chard leaf in the boiling water for 10 seconds, then place it in the ice bath, then lay it out flat to dry. Do this until all of chard has been blanched.2. Next, prepare the filling: In a large frying pan over medium heat, add oil and sauté garlic, onion, and pepper. Cook until vegetables are soft but not brown. Reduce hear to low and add in cooked rice, white beans, and scallion (green parts only), as well as chili powder and cayenne (if using). Season with  salt and pepper to taste. Remove from the heat and set aside.3. Combine all salsa ingredients in a medium bowl, stir, taste, and adjust seasoning as necessary.4. Place all tahini ingredients (except water) into a food processor or blender. Process and add in water little by little until the consistency is smooth. Season with salt and pepper to taste.5. Assemble the enchiladas: On a clean, flat surface, lay out one chard leaf, then lay one more on top.Then, about a quarter of the way up from the bottom, spoon some of the filling onto the leaves. Fold bottom of leaves up and over the filling and tuck so that filling is snug. Continue rolling the filling up the leaves, folding in the two sides as you go. Repeat until all leaves have been stuffed and rolled.6. To serve, place the rolled enchiladas on a dish. Top with green tahini and finish with avocado and mango salsa. Serve immediately. NUTRITION (per enchilada) 450 cal, 15 g pro, 70 g carb, 12 g fiber, 13 g sugars, 15 g fat, 2 g sat fat, 340 mg sodium