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Beans-and-Greens Tacos with Goat Cheese

Cannellini beans and chard replace meat as a filling. Goat cheese makes a creamy stand-in for the usual queso fresco.

  • servings: 4

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Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 red onions, sliced into 1/4-inch-thick rounds
  • 5 garlic cloves, thinly sliced
  • 1 pound Swiss chard, stems and ribs removed, leaves washed well and coarsely chopped
  • 1 cup canned cannellini beans, drained and rinsed
  • 1/2 cup vegetable or chicken stock
  • Coarse salt and freshly ground pepper
  • 8 white-corn tortillas
  • 1/3 cup soft goat cheese, crumbled (2 ounces)
  • 8 cilantro sprigs

Directions

  1. Step 1

    Heat oil in a large high-sided skillet over medium heat. Cook onions until soft, about 6 minutes. Add garlic, and cook for 1 minute. Stir in chard, beans, and stock. Cook until greens are wilted and beans are warmed through, about 4 minutes. Season with 3/4 teaspoon salt and some pepper.

  2. Step 2

    Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds. (Alternatively, wrap tortillas in foil, and warm in a 350-degree oven.) Spoon filling onto tortillas. Top with cheese and cilantro.

Source
Martha Stewart Living, May 2011

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Reviews (2)

  • 12 Oct, 2013

    These were so delicious! We squeezed fresh lime on top.

  • 22 May, 2012

    Amazingly delicious!!! It is such a flavorful recipe and is a staple at our home!