Tacos! Ask anyone to describe them and they will tell you it is a Mexican dish that’s made out of flour or corn tortilla and filled with lettuce, Pico de Gallo, beans, cheese and some kind of meat. I, personally, am the kind of person that would easily choose a burrito over tacos for lunch or dinner any day… mostly when they’re from Chipotle. Regarding breakfast, the tables turn and I become a Taco-gal instead of a Burrito-babe. Where do you stand?
I always prefer tacos in the morning because it’s easier to control how much you eat. They can also be filled with so many veggies that will propel you throughout the first part of your day. A few weeks ago, I made a taco breakfast for my parents and me to enjoy. They were filled with beans, carrots, celery, Pico de Gallo and a poached egg. This power packed breakfast had plenty of protein and vitamins and was bursting with flavor, leaving you no time to question the lack of meat.
This recipe is inspired by that breakfast from a while ago but I swapped out a few ingredients, making it more of a main course than a breakfast. With the Swiss Chard season coming to an end, it may be harder to find at your local market but I’ll let you in on a little secret: last year, if you don’t remember, we had Swiss Chard growing in the garden all summer long. Hopefully, the same will happen this year. Otherwise, you can swap it out for another kind of hearty green, such as kale or spinach.
Swiss Chard Tacos
- 1 tablespoon ghee, or olive oil
- 1/2 red onion
- 2 garlic cloves, minced
- 1 bunch of swiss chard, chopped
- 1/2 can of black beans, drained
- 1 teaspoon paprika
- 1/2 tablespoon cumin
- 1 tablespoon soy sauce
- 2-3 corn tortillas
- 1 tomato sliced
- 2 tablespoons yogurt
- juice of 1 lemon
- 1 bunch of cilantro, chopped
In a skillet, heat the ghee or oil. Once heated, add onion and garlic. Cook for 2-3 minutes, until garlic is golden brown.
Add the chard and cook until wilted, 2 minutes. Mix in the black beans, paprika, cumin and soy sauce. Cook over low heat for 5 mintues.
Over the tortillas, divide the black bean mixture. Top with tomatoes, yogurt, lemon juice and cilantro. Serve warm.