Ingredients
- 2 Tablespoons olive oil
- 4 cloves garlic, peeled and minced
- 1 onion, diced
- 2 bunches rainbow chard, stems sliced and leaves chopped
- 2 Tablespoons fresh oregano, minced OR 1 teaspoon dried oregano
- 1 teaspoon cumin seed, ground in mortar and pestle
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon pepper
- 2 Cups cooked black beans
- 1 red bell pepper, roasted, peeled, and chopped
- 1 bunch cilantro, chopped
- Mexican Crema, for garnish (optional)
- 15 wedges of lime for serving
- 15 Homemade Corn Tortillas (3”)
Directions
- Pour olive oil into a large saute pan and heat over medium high heat. Add garlic and onion and saute for 5 minutes.
- Add chard stems, chard leaves, oregano, cumin, paprika, salt and pepper. Continue to saute until leaves are wilted.
- Add black beans and stir until the beans are heated through.
- Place a small scoop of bean and chard mixture onto the center of each tortilla
- Garnish with peppers, cilantro, and a drizzle of cream (if using).
- Serve with a wedge of lime and enjoy!