Rating: 4.5 stars 4.6
55 Ratings
  • 5 star values: 36
  • 4 star values: 17
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This is a meatless taco in a corn tortilla. Simple and delicious. You will want seconds or thirds. Shhh.

Recipe Summary

prep:
20 mins
cook:
45 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss chard, and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.

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  • Heat another skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.

Nutrition Facts

354 calories; protein 14.4g; carbohydrates 48.8g; fat 13g; cholesterol 19.9mg; sodium 530.7mg. Full Nutrition
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