Swiss Chard Mushroom Enchiladas

Leafy swiss chard and mushrooms rolled in whole grain tortillas and topped with roasted tomato-habanero salsa and cilantro sunflower crema.

2 tablespoons olive oil
1 cup diced shallot (approx. 2 medium-size shallots)
16 ounces mushrooms, diced (I used cremini mushrooms)
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
6 cups finely chopped swiss chard (approx. 2 large bundles)
8 whole grain tortillas (approx. 8-inches each)*
16 ounces roasted tomato-habanero salsa

View the full recipe at Making Thyme for Health →