Beans and Greens Tacos


  • 3 Tbsp olive oil
  • 3 garlic cloves, minced
  • 1 bunch swiss chard
  • 2 cups pinto, black, or cannellini beans
  • 1 Tbsp chili powder
  • ¼ tsp cumin
  • ¼ tsp coriander
  • ¼ tsp sea salt + more to taste
  • 6 – 8 soft corn tortillas
  • ½ cup raw onions, diced
  • ¼ cup fresh cilantro, chopped
  • 1 avocado, sliced
  • Mexican Cotija cheese
  • a few dashes of your favorite hot sauce


  1. Remove the stems from the Swiss chard and finely dice them.  Chop the chard leaves and set aside.  Heat the olive oil in a pan over med-low heat. Toss in garlic and Swiss chard stems, and saute for a few minutes to soften.
  2. Add the leafy part of the chard, cover the pan for a couple of minutes, stirring occasionally until the chard becomes bright green and wilted.
  3. Add in the beans, spices, ½ cup water, and sea salt. Turn up the heat to medium and simmer uncovered, stirring occasionally until the moisture has mostly evaporated and the beans are soft and sizzling.
  4. Add the taco mixture to the warmed tortillas and top with the onion, cilantro, avocado, cheese and some hot sauce.

One Comment

  1. These are one of our absolute favorite tacos. Meatless Monday never tasted so good.

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