These vegetarian tacos didn’t leave me missing the meat. The earthiness of the chard combined with the onion and garlic is just a great combination, and the simple black bean and corn salsa gave it some heft and a slight crunch. Lisa found this recipe when searching for ways to use up the chard that showed up in our CSA box.
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Lisa says:
Okay, this is probably the easiest recipe I’ve ever made.
Chris says:
Yeah?
Lisa says:
Have you seen the clock? When’s the last time we ate this early?
Chris says:
Whoa, you’re right. I guess simplicity rules in this case — these are delicious.
Lisa says:
I know it — but I swear we’ve made something really similar.
Chris says:
Yeah, there were the chard tacos from the Rick Bayless book.
Lisa says:
That’s right!
Chris says:
Don’t worry, they’re different enough to warrant a new post…
Lisa says:
Uh, YEAH… that, and they’re awesome.
Chris says:
…and they’re TACOS. TACOS should always get posted.
Lisa says:
Well, when you take a picture, anyway. You didn’t photograph the zucchini-mushroom-chorizo tacos from a few days ago.
Chris says:
I was hot! And hungry. And this way I have an excuse to make them again.
Lisa says:
Stay tuned, I guess!
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Rainbow Chard Soft Tacos with Black Bean and Corn Salsa
Tacos:
1 bunch rainbow chard, stems and stalks removed, chopped
1/2 yellow onion, sliced
3 cloves garlic, minced
olive oil
corn tortillas
queso fresco
Salsa:
1 1/2 cups canned black beans, drained
1 cup corn kernels
1 cup chopped tomatoes
1/2 cup diced onion
red pepper flakes
1 clove of garlic, minced
handful of cilantro, chopped
squeeze of lime
For the tacos, saute the onion and garlic in a half tablespoon of olive oil over medium-high heat until softened. Add in the chard, cook until wilted, then season with salt and pepper.
For the salsa, combine all ingredients and season to taste.
Warm the corn tortillas in an oven or by heating in a dry pan. Fill each tortilla with some of the chard mixture and top with the salsa and some crumbled queso fresco.