3swiss chard leavesstems removed and diced, leaves chopped
1tspsea salt
For the sauce
3tbspcoconut or grapeseed oil
2tbspcurry powder
2tbspgarbanzo flour or all-purpose flour
15ozcan of tomato sauce
1/2cupcoconut milk
½tspsea salt
8small corn or flour tortillas
½cupcilantrochopped
Instructions
In a large skillet, heat the oil, then add the curry powder to toast over medium heat for a few seconds. Now add the onions and saute until translucent. Add the garlic, swiss chard stems, sweet potato, zucchini, and beans. Cover and cook on medium heat for about 15 minutes, until the sweet potato is tender.
Stir in the swiss chard leaves, then remove from heat. Season with sea salt, and allow it to cool for about 10 minutes while you make your sauce, and heat your tortillas.
Preheat oven to 350°. Cover the corn tortillas in aluminum foil. When the oven is warm, place them inside to warm. This step is not necessary if you're using wheat flour tortillas.
Heat oil in a sauce pan over medium heat, then add the curry powder and garbanzo flour to toast for a few seconds. Stir in the garlic, followed by the tomato sauce and coconut milk. Stir well to smooth out the flour and curry powder. Reduce heat to low, and simmer for 10 minutes. Remove from heat, and stir in the sea salt.
To assemble
Cover the bottom of a baking dish with curried enchilada sauce. Carefully remove the tortillas from the oven. Fill a tortilla with the swiss chard filling, then roll tightly, careful not to break it. Place enchilada fold-side-down into the baking dish. Repeat with the remaining tortillas and filling, placing each enchilada close to the other. Once they’re all rolled, pour the remaining sauce over the top. They should be completely smothered in sauce. Bake for 20 minutes.