Adapted from a recipe by Rick Bayless.
These tasty tacos are so good that you can serve them to your meat-eating friends as an example of just how delicious plant-based whole foods can be!
Serves 4 – 6
• 1 bunch of Swiss chard, approx. 12 oz. Alternately, 10 oz. fresh spinach can be substituted
• 2 T water for sautéing vegetables
• 1 large sweet onion, thinly sliced
• 1 cup mushrooms, sliced
• 4 cloves garlic, minced
• 1 t red pepper flakes (or to taste)
• ½ cup vegetable stock, low sodium broth, or water (homemade stock is the tastiest, though)
• 12 warm corn tortillas (Food For Life makes a sprouted corn tortilla that’s fabulous)
• Salsa for serving
Slice chard or spinach into thin ribbons. Sauté onions and mushrooms in 2T water until golden brown, about 10 minutes. Add red pepper flakes and garlic. Stir for about 30 seconds then add vegetable stock, ½ t salt, and the greens. Set heat on medium-low then cover skillet. Cook only until the greens are tender, rather than mushy – about 5 minutes for chard and about 2 minutes for spinach. Uncover, set heat on medium-high, then cook until liquid is reduced and only glazes the greens. Add salt and pepper to taste, and serve with warm tortillas and your favorite fresh salsa.
Other vegetables can be added to the tacos, of course.