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So fast, so fresh, so good! Rainbow Chard Soft Tacos with Black Bean and Corn Salsa

Posted By Chris On August 8, 2009 @ 9:21 pm In Main Dishes,Mexican,Vegetarian | No Comments

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.

Rainbow Chard Soft Tacos with Black Bean and Corn Salsa
1 bunch rainbow chard, stems and stalks removed, chopped
1/2 yellow onion, sliced
3 cloves garlic, minced
olive oil
corn tortillas
queso fresco

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.

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