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A hearty combination of mushrooms, greens, onions and beans makes a tasty filling for corn tortillas.
2 medium yellow onions, thinly sliced
1 teaspoon reduced-sodium tamari
8 ounces sliced button or cremini mushrooms
1 bunch chard, stems and leaves thinly sliced, reserved separately
1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
1 large tomato or red bell pepper, chopped
8 corn tortillas, warmed
Heat 1/2 cup water to a simmer in a high-sided skillet over medium-high heat. Add onions and cook about 8 minutes or until beginning to soften and brown, stirring occasionally. Add tamari, mushrooms and chard stems and reduce heat to medium. Cover and continue to cook about 15 minutes or until onions are soft and browned and mushrooms are tender, stirring frequently. Add 1 or 2 more tablespoons water if onions begin to stick. Stir in chard leaves and beans, cover and cook 5 minutes or until leaves wilt. Serve in tortillas topped with tomatoes or red bell pepper.
I usually add a sweet vegetable to cut through the intense chard flavor, corn or carrots have been my primary choices. I love these tacos. If you are knew to swiss chard, it takes a few times trying it to adjust your palette, but it is worth it because it is so healthy for you.