Beans-and-Greens Tacos with Goat Cheese
- 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
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Cannellini beans, canned (1 cup)
- Cilantro, sprigs (8)
- Red onions (2)
- Swiss chard (1 pound)
- Canned Goods
Vegetable or chicken stock (1/2 cup)
- Cooking & Baking
- Garlic cloves (5)
- Olive oil, extra-virgin (3 tablespoons)
- Salt and freshly ground pepper, Coarse (1)
- Bread & Baked Goods
- White-corn tortillas (8)
- Dairy
- Goat cheese, soft (1/3 cup)
Preparation
Read recipe preparation on marthastewart.com
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Published July 30, 2011 (1 year ago).
3 people saved this recipe.
