Swiss Chard Tacos With Caramelized Onion, Cheese and Chipotle

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

Ready In:
45mins
Serves:
Units:

ingredients

directions

  • 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.
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@dw9212
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@dw9212
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"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"
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  1. 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!
    Reply
  2. alvinakatz
    This is DH's favorite way to eat chard. I think the carmelized onions make the difference.
    Reply
  3. sofie-a-toast
    This was delicious and such a fast meal! I added some black beans for extra protein and a bit of cumin. I also halved the pepper and used feta as suggested. Served along side elote (mexican corn on the cob). Thanks for a wonderful meal!
    Reply
  4. dw9212
    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
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