Swiss Chard Tacos

Meatless meals don’t thrill me like those made with serious proteins, favorites like salmon, poultry, lamb or pork.  That said, I have a few delightful vegetarian items I make on occasion.  Time to add another to my roster; these swiss chard tacos. My sister made these while I was up visiting her.  I was skeptical but found them to be really delicious and a great way to use up a lot of the swiss chard growing profusely in my August gardens!  No meat but you won’t miss it in these flavorful and filling tacos.

I used Mexican cheese but you can also use Monterey Jack as that is what the original recipe called for.  The recipe is out of a recent Home and Garden magazine. I made a few changes….added some ground cumin for extra spice. Don’t forget the red wine vinegar, really a great finishing touch.

The white corn tortillas (La Bandarita brand) came from Wegmans; they have one up near Boston.  There are three here near me. Enjoy!

chard taco

Sorry for the messy picture. I guess I should make a prettier taco!

Karen’s Swiss Chard Tacos

1 lb Swiss chard

½ tsp. cumin seeds

¼ tsp. ground cumin

½ a red onion, chopped

1 red pepper, chopped

1 tbsp. olive oil

1 clove garlic minced

1 Tbsp. red wine vinegar

1 can of black beans, rinsed and well drained

8 tortillas; corn flour

1 cup of Monterey jack cheese or Queso Fresca cheese; grated

1/3 cup sour cream, reduced fat is my preference

cilantro for garnish if desired


Chop up the chard stems into half inch dice.  Rough chop the rest of the chard and set aside. Heat a large frying pan and add the cumin seeds; cook 1-2 minutes until fragrant.  Add olive oil then chard stems.  Cook 3 minutes until softening.  Add the chard leaves that you have rough chopped, ground cumin, onion, garlic and red pepper.  Cook 3 min, stirring.  Add the red wine vinegar and the black beans.  Stir well, cook 3-4 minutes longer. The greens should be wilted but they don’t need to be fully cooked down.

Meanwhile while the filling cooks; heat oven to 350 degrees.  Lay tortillas out on baking sheets.  Sprinkle grated cheese in the center of each.  Bake 4-5 minutes until cheese starts melting and tortilla is somewhat crisp. Remove from oven.  Place a generous amount of chard mixture on each tortilla.  Top with a spoonful of sour cream.  Sprinkle cilantro over top if desired.  I am not a fan but you might be…