Description
This is a meatless taco in a corn tortilla. Simple and delicious. You will want seconds or thirds. Shhh.
Ingredients
- 1 ½ tablespoons olive oil
- 1 large onion, cut into 1/4-inch slices
- 3 cloves garlic, minced
- 1 tablespoon red pepper flakes, or to taste
- ½ cup chicken broth
- 1 bunch Swiss chard, tough stems removed and leaves cut crosswise into 1 1/2-inch slices
- 1 pinch salt
- 12 corn tortillas
- 1 cup crumbled queso fresco cheese
- ¾ cup salsa
Instructions
- 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.
- 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.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 4