With kidney beans & rainbow chard, these tacos are fast, easy, and healthy - the perfect weeknight meal. Flexible for meat-eaters, vegans, vegetarians & gluten-free diets.
1medium yellow onionhalved and sliced
3medium garlic clovesminced
115-ounce can kidney beans, drained and rinsed (about 1 1/2 cups)
1/2teaspoonsalt + more to taste
1/4teaspoonfreshly ground black pepper + more to taste
1bunch chardabout 1/2 pound, either rainbow or Swiss, stems and ribs removed, chopped into bite-size pieces
Crumbled or shredded vegan cheeseor non-vegan if you're okay with that
Pico de gallo
Tapatio hot sauce
Fresh lime wedges for squeezing over the top
Place a large, deep saute pan over medium heat. When hot, add the olive oil. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds. Add the beans, chili powder, cumin, 1/2 teaspoon salt, 1/4 teaspoon pepper, and water. Stir. Add the chard and cook, stirring occasionally, until wilted, 3-4 minutes. Taste and add additional salt and pepper if desired.
Meanwhile, warm the tortillas. You can do this in several ways. Grill: Heat a grill pan over medium-high heat and warm one or two tortillas at a time in the pan. Just cook until grill lines start to appear, 1-2 minutes, then flip with tongs and cook on the other side. Oven: Wrap tortillas in foil and place in a 350 degree Fahrenheit oven until warmed, 8-10 minutes. Microwave: place on a plate, cover with a damp kitchen towel, and microwave until warm, 30-60 seconds.
To serve, lay tortillas flat on plates and divide the filling between them. Top with preferred toppings. Serve and devour.
Add cooked chicken - shredded and lightly seasoned - to the carnivores' tacos. Or you could just bake up a couple extra dinosaur-shaped chicken nuggets and throw them on the carnivore's tacos if you're really in a hurry. This may have happened in our house once or twice. My poor meat-eating guy. (He still loves them).
Check your tortilla ingredients to make sure they're wheat-free.Adapted from Martha Stewart