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White Bean and Swiss Chard Tacos with Goat Cheese

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 20 min
  • 35 min
  • $$
Gatheredtable
adapted from Martha Stewart

Ingredients

  • 1 red onions, sliced into rounds
  • 5 garlic cloves, thinly sliced
  • 2 portobello mushrooms
  • 3 tablespoons extra-virgin olive oil
  • 1 pound swiss chard
  • 15 oz can cannellini beans
  • sea salt and freshly ground pepper, to taste
  • 1/3 cup soft goat cheese, crumbled (2 ounces)
  • 8 sprigs fresh cilantro
  • 4 teaspoons sriracha to taste (optional)
  • 8 corn tortillas

Directions

Prep: 1. Slice onions, garlic, and mushrooms. Remove stems of swiss chard if desired (we like the stems so we leave them in). 2. Drain and rinse beans. 3. Wrap tortillas in foil, and warm in a 350-degree oven. Make: 1. Heat oil in a large skillet over medium heat. 2. Add onions; cook until soft, about 6 minutes, then add garlic, and cook for 1 minute. 3. Stir in chard, mushrooms, and beans. Cook until greens are wilted and beans are warmed through, about 4 minutes. Season to taste, about 3/4 teaspoon salt and pepper. Serve: Spoon filling onto tortillas or lettuce wraps. Top with cheese, cilantro, and sriracha.

Notes

For a low carb option, lettuce wraps are always great!

Goes great with these recipes

Lettuce Leaf Wraps
Simple Arugula Salad with Avocado
Sauteed Corn
Corn and Tomato Salad
Corn On The Cob
Five Minute Avocado Dip
Simple Green Salad

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