Tacos With Black Beans and Chard

Name: Tacos With Black Beans and Chard
Total time: 2 min
Ingredients: 1 pound black beans, soaked for 4 to 6 hours or overnight in 2 quarts water; 1 onion, chopped; 4 garlic cloves, minced; Salt to taste; 1 bunch cilantro, roughly chopped; 1/2 pound Swiss chard, stemmed, washed and roughly chopped; 12 to 16 corn tortillas; Fresh or bottled salsa; 2 to 3 ounces queso fresco, crumbled

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Total: 2 hours

Servings: 7

Cost: $2.76 /serving

Author : Martha Rose Shulman

black beans tortilla gluten free

Ingredients

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1 pound black beans, soaked for 4 to 6 hours or overnight in 2 quarts water1 onion, chopped4 garlic cloves, mincedSalt to taste1 bunch cilantro, roughly chopped1/2 pound Swiss chard, stemmed, washed and roughly chopped12 to 16 corn tortillasFresh or bottled salsa2 to 3 ounces queso fresco, crumbled

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Instructions

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Step 1

Place the beans and their soaking water in a heavy soup pot or Dutch oven and bring to a boil. Skim away foam and add the onion and half the garlic. Reduce the heat, cover and simmer 1 hour. Add the remaining garlic, salt to taste and half the cilantro, cover and simmer for 45 minutes.

Step 2

Add the Swiss chard, cover and simmer 10 minutes. The chard should be tender but still have some bright color. Stir in the remaining cilantro, taste and adjust salt.

Step 3

Warm the tortillas. Top with a generous spoonful of beans with chard, a spoonful of crumbled queso fresco, and salsa if desired.