Beans and Greens Tacos with Goat Cheese

Ingredients:

3T 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 (I used a full can)
1/2 c veggie stock
salt and pepper
corn tortillas
1/3 c soft goat cheese, crumbled (I used cotija cheese)
cilantro sprigs

Directions:

Heat oil in a large high-sided skillet over medium heat. Cook onions until soft, about 6 minutes. Add garlic, and cook for 1 minute. Stir in chard, beans, and stock. Cook until greens are wilted and beans are warmed throug, aboiut 4 minutes. Season with salt and pepper.

Heat tortillas. Spoon filling into tortillas and top with cheese and cilantro.

Martha Stewart Living, May 2011

Veggie Tacos

Ingredients:

2 T olive oil
3/4 pounds zucchini, trimmed and diced
3 scallions, trimmed and diced
2 t chili powder
1/4 t ground cumin
1/4 t dried oregano
1/4 t salt
1/4 t pepper
1 can (14/5 ounces) pinto beans, drained and rinsed
1 can (8 3/4 ounces) corn, drained and rinsed
2 c baby spinach, chopped
3/4 c salsa verde
1 package hard taco shells
2/3 c crumbled cotija cheese (or queso blanco)
lime wedges

Directions:

1. Heat oil in large nonstick skillet over medium to medium-high heat. Add zucchini and scallions and cook 5 minutes. Add chili powder, cumin, oregano, salt, and pepper. Cook 1 minute.

2. Stir in beans, corn, spinach, and salsa. Cook 3-4 minutes or until spinach is wilted.

3. Meanwhile, heat taco shells per package instructions. Spoon about 1/3 cub veggie mixture into taco shell and sprinkle with a little cheese. Add a squeeze of lime and serve.