Recipe by dw
The best Vegetarian tacos I have ever had! Don't let the veggies fool you these are hearty with extraordinary flavor. Found this recipe on a website a few years back...it is credited to Rick Bayless, from Everyday Mexican
Top Review by Lucky in Bayview
I can't think of a better way to eat swiss chard. It gets a little tough to get excited about getting leafy greens in our diet, but these were so delicious, it could solve that problem. I tried halving the recipe for just the two of us, but the chard really cooked down, so I ended up cooking the whole bunch and it still only made enough for three very small tacos each. The bunch of chard I bought may have been small, but I just wanted to make a note of this for the next time I want to make these. I made the salsa recipe and tossed an onion in the broiler too. It was easy and delicious. Topped with a little feta and tiny bit of pepper jack.Thanks so much for sharing this delicious keeper recipe!
- 1 bunch swiss chard or 1 bunch collard greens or 1 bunch mustard or 1 bunch beet leaves or 1 bunch spinach, about 12-oz ., touch stems removed
- 1 1⁄2 tablespoons olive oil
- 1 large onions or 2 small onions, sliced 1/4-inch thick
- 3 garlic cloves, peeled and minced
- 1 tablespoon red pepper flakes
- 1⁄2 cup chicken broth or 1⁄2 cup vegetable broth or 1⁄2 cup water
- 12 corn tortillas
- 1 cup mexican queso fresco (feta is a nice substitute) or 1 cup fresh cheese (feta is a nice substitute)
- 3⁄4 cup chipotle salsa
Directions See How It's Made
- Cut the chard crosswise into 1-2 inch slices. In a large skillet heat the oil over medium-heat. Add the onion and stir occasionally for about 10 minutes, until they become golden and caramelized. Add the garlic and red pepper and stir for 1 minute, until fragrant. Add the broth, greens and a pinch of salt. Cover reduce heat to low and cook until the greens are almost tender, (spinach will just take about 2 minutes, chard about 5, and heartier greens like collards, about 7-8) stirring occasionally. Remove lid and turn heat back to medium, stirring, until the mixture is nearly dry and adjust salt to taste.
- Meanwhile, heat a flat skillet over medium-high heat and warm the tortillas for a minute or so per side. Fill the warm tortillas with veggies and top with crumbled queso and salsa.
- **You can use your favorite salsa, or make a quick, smokey chipotle salsa. Place 1-2 tomatoes, cut in half, half side down under the broiler with a few peeled cloves of garlic until slightly charred - a few minutes. Blend, tomatoes, garlic and 2-3 chipotles in adobo sauce (you’ll find these in a can) with a splash of olive oil and salt and pepper to taste.