BEANS-AND-GREENS TACOS WITH GOAT CHEESE

BEANS-AND-GREENS TACOS WITH GOAT CHEESE

Cookbook: MEATLESS from the kitchens of Martha Stewart Living - Serves 4

Rethink taco night; Here, lightly toasted corn tortillas are filled with sautéed chard, red onions, and white beans and topped with crumbled goat cheese and cilantro.  Vary the recipe by using other greens such as kale, spinach, or escarole, or swapping in black beans or pinto beans for the cannellini.  

Beans & Greens Tacos

3 tablespoons olive oil
2 red onions, sliced into 1/4 inch rounds           (I only used 1/4 of an onion)
5 garlic cloves, thinly sliced                               (I used minced garlic in a jar)
1 pound Swiss chard, stems and ribs removed, 
        leaves washed well and coarsely chopped
1 cup cooked cannellini beans, drained and rinsed
1/2 cup vegetable stock, preferably homemade (from the store - not homemade)
Course salt and freshly ground pepper
8 white-corn tortillas (8-inch size)                      (wheat tortillas)
1/3 cup crumbled fresh goat chees (2 ounces)    (crumbled  Feta)
Cilantro sprigs, for serving                                 (skipped)

1. Heat olive oil in a large high-sided skillet over medium.  Cook onions until soft, stirring frequently, about 6 minutes.  Add garlic, and cook, stirring, 1 minute.  Stir in Chard, beans, and stock.  Cook until greens are wilted and beans are warmed through, about 4 minutes.  Season with salt and pepper.  

2. Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds.  (Alternatively, wrap tortillas in parchment, then foil, and warm in a 350 degree oven.)  Spoon chard mixture onto tortillas, dividing evenly.  Top with cheese and cilantro and serve.  

Delicious!  I didn't chop the Swiss Chard, so even though it wilted down, it was still pretty big pieces.  I also didn't heat the tortillas over a flame - I popped them in the toaster!  I had thought that salsa would be good with this - but it really doesn't need anything more.  I used whole wheat tortillas instead of corn because I personally think the corn tortillas are quite dry.  I noticed this was a gluten free recipe.
GRADE: A-