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Tacos with Black Beans and Chard

Lisa Kalabokis


Tacos with Black Beans and Chard

Yield: 6-8 servings

  • ●  1 pound black beans, soaked for 4 to 6 hours or overnight in 2 quarts water

  • ●  1 onion, chopped

  • ●  4 garlic cloves, minced

  • ●  Salt to taste

  • ●  1 bunch cilantro, roughly chopped

  • ●  1⁄2 pound Swiss chard, stemmed, washed and roughly chopped

  • ●  12 to 16 corn tortillas

  • ●  Fresh or bottled salsa

  • ●  2 to 3 ounces queso fresco, crumbled


  1. Place the beans and their soaking water in a heavy soup pot or Dutch oven and bring to a boil. Skim away foam and add the onion and half the garlic. Reduce the heat, cover and simmer 1 hour. Add the remaining garlic, salt to taste and half the cilantro, cover and simmer for 45 minutes.

  2. Add the Swiss chard, cover and simmer 10 minutes. The chard should be tender but still have some bright color. Stir in the remaining cilantro, taste and adjust salt.

  3. Warm the tortillas. Top with a generous spoonful of beans with chard, a spoonful of crumbled queso fresco, and salsa if desired.

*Make the beans through Step 1 a day ahead for best results. Bring back to a simmer and proceed with Step 2. The beans will keep in the refrigerator for 3 or 4 days.

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