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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This is a meatless taco in a corn tortilla. Simple and delicious. You will want seconds or thirds. Shhh. Ingredients:
1 1/2 tablespoons olive oil |
1 large onion, cut into 1/4-inch slices |
3 cloves garlic, minced |
1 tablespoon red pepper flakes, or to taste |
1/2 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 |
3/4 cup salsa |
Directions:
1. 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.
2. 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.
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