Step 1

Heat oven to 375F / 190C.

Step 2

Heat a saute pan over medium-high heat. Add oil (portion for the enchiladas) and then onions and chard stems to the heated oil. Saute until soft, ~3 minutes. Add chard leaves with some salt and continue cooking until chard leaves reduce down. Stir in one-third of the enchilada sauce and beans. Set aside.

Step 3

Cover the bottom of a rectangular baking dish (use a square baking dish if customizing for less than 4 servings) with another third of the enchilada sauce.

Step 4

Working with one tortilla at a time, fill with rice and then chard and bean mixture. Arrange seam-side down in the pan. If the tortillas are not pliable, follow package instructions to soften. Top with the remaining sauce and cover with foil. Bake for 20 minutes.

Step 5

Sprinkle enchiladas with cheese and bake uncovered for another 5 to 7 minutes, until cheese is melted.

Step 6

While enchiladas bake, chop green onions.

Step 7

Serve enchiladas with yogurt and green onions on top. Enjoy!