Mushroom and Swiss chard enchiladas with salsa verde from The Vegetable Eater: The New Playbook for Cooking Vegetarian (page 250) by Cara Mangini

  • ground cumin
    Buy Now
  • canned pinto beans
  • Show all ingredients...
  • Serves : 12

  • EYB Comments

    Can substitute corn tortillas for corn and wheat tortillas, and Oaxaca cheese or Mexican cheese blend for Monterey Jack cheese. See recipe for toppings suggestions.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: 15-minute pickle-y onions; Quick-pickled onions

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute corn tortillas for corn and wheat tortillas, and Oaxaca cheese or Mexican cheese blend for Monterey Jack cheese. See recipe for toppings suggestions.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.