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Swiss Chard/Mangold Enchiladas with Rhubarb Sauce

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I used this basic recipe, substituting wheat tortillas for corn tortillas, sharp white cheddar for mozzarella, kidney beans for black beans, and a fresh chopped jalapeño for chipotle powder. I also opted to make two very large enchiladas instead of several smaller ones.

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2 responses

  1. Pingback: Noodles with Kale and Rhubarb | TMI Food

  2. Just RSS, I don’t promote this blog.

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