Black Bean & Rainbow Chard Tortillas
Swiss Chard stems are too tough to eat raw, but once cooked they turn crisp-tender and slightly sweet. Slice into thin pieces and throw in your next stir-fry.
- 1 pound bunch rainbow Swiss chard, stems and leaves separated
- ½ teaspoon cumin
- 1 tablespoon vegetable oil
- ¼ teaspoon salt
- 1 green, yellow, red, or orange sweet pepper, chopped (3/4 cup)
- ½ of a medium onion, chopped (1/2 cup)
- 1 clove garlic, minced
- 1 15 ounce can black beans, rinsed and drained
- 1 tablespoon red wine vinegar
- 4 8-inch flour tortillas
- 1 cup Monterey Jack cheese, shredded (4 ounces)
- Sour cream, cilantro, Chili powder (optional)
1. Slice Swiss chard stems into 1/2-inch pieces. Coarsely shred the leaves. Heat a large skillet over medium heat. Add cumin. Heat until fragrant, about 2 minutes.
2. Add oil to skillet and increase heat to medium-high. Add chard stems and salt. Cook, stirring occasionally, 3 minutes or until stems are crisp-tender. Add sweet pepper, onion, garlic, and chard leaves. Cook 3 minutes or until vegetables are barely tender and leaves wilted, stirring occasionally. Stir in black beans and vinegar; heat through. Remove from heat.
3. Meanwhile, preheat broiler. Arrange tortillas on a large baking sheet. Divide cheese among tortillas. Broil 5 to 6 inches from the heat for 1 minute or until cheese is melted and bubbly. To serve, spoon chard mixture onto tortillas. Top with cilantro and sour cream. Sprinkle with chili powder, if desired.
Adapted Better Homes & Gardens, June 2016