Swiss Chard Mushroom Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Swiss chard and mushrooms rolled in whole grain tortillas and topped with roasted tomato-habanero salsa and cilantro-sunflower seed crema. A hearty, flavorful vegan enchilada entirely plant-based and nut-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 tablespoon extra virgin olive oil
- 1 cup shallot or onion (finely chopped)
- 16 ounces cremini mushrooms (diced)
- 3 garlic cloves (minced)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon fine sea salt
- 2 bundles swiss chard (about 6 cups finely chopped)
- 8 whole grain tortillas*
- 16 ounces roasted-tomato habanero salsa**
- 1 cup sunflower seeds
- ½ cup cilantro
- ½ cup lime juice
- 1-2 garlic cloves (depending on size)
- ¼-¾ cup water (start with ¼ cup and add more as needed)
- salt (to taste)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1207mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 564mg
- Calcium
- 98mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1207MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.