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Greens and Potato Soup with Pintos and Hominy

Tender pinto beans, toothsome hominy corn, golden potatoes and a tangle of leafy greens, this hearty greens and potato soup is comfort food at its best. With just the right accent of green chile and cumin, it becomes a wonderfully fragrant and bountiful meal!

Vegetarian Greens and Potato Soup in bowl with green napkin

In cooler weather, our evening meal is often a bowl of hearty soup paired with a big tossed green salad. Blessed soup and salad—dinner’s savior.

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with Hominy and Pinto Beans!

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Spicy Peach and Tomato Salsa

Bursting with color, spiced with green chiles, red onion, cilantro, and tangy sweet with honey and lime, this peach and tomato salsa livens up everything you pair with it!

Peach and tomato salsa in glass bowl with basket of chips in back

When peaches and tomatoes are peaking at their seasonal best, you want to make this chunky salsa! Its juicy spice shines in tacos and quesadillas, and it’s a perfect summer dip for corn tortilla chips.

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Ginger Beer Mexican Mule Cocktail

Looking for a totally refreshing bubbly beverage?  Pop open an ice-cold ginger beer, pour it over a tall glass of ice, and give it a squeeze of lime. Now stir in a shot of golden tequila that’s been lightly aged in an old whiskey barrel. Ta-da–the Mexican mule cocktail!

2 glasses Ginger Beer Mexican Mule Cocktail on red and purple table runner

With gingery bite, tart citrus, and fermented agave fruit, Mexican mule cocktails have brilliant thirst-quenching flavor balance. Besides taste, they’re a cinch to make. Simply fill a tall glass with ice. Add tequila and lime juice. Top with ginger beer and mix. In a matter of minutes you’re sipping down smooth and easy.

For spritzy mocktails with the same gingery bite–keep the lime, skip the tequila. Also delicious!

Click here to PIN this bubbly ginger beer Mexican mule cocktail!

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Easy Swiss Chard and Fried Egg Tacos

Tender Swiss chard and over-easy eggs folded into soft corn tortillas. With salsa-spiked pinto beans and avocado–a winning combination! Chard and fried egg tacos are one of the easiest dinners on the planet.

Chard is a two-for-one vegetable, meaning we can eat the stems as well as the leafy greens. The chard stems enhance vegetarian dishes with their meaty texture and pleasing crunch. These tacos are a delicious way to use my favorite leafy green.

Click here to save these Swiss chard and egg tacos on Pinterest.

Don’t toss out those stems! Simple chop them like you would do for celery. Sauté the chopped stems like you would cook chopped onions. The leaves cook quickly, wilted in after the chard stems are tender.

This recipe for is more of a guide than an exact recipe. You’re on your own to decide how much filling goes in each taco shell and how how hungry you are, how many tacos each person wants.

For example, last night I devoured 2 tacos and Robbie ate 3. We used one bunch of rainbow chard, 1 avocado, 5 eggs, and 5 corn tortillas.

Disclosure: I tend to over-fill my tacos. If that’s you too, no worries, just use a fork to eat what falls onto the plate.

Tips and ideas:

I used pinto beans here, but you can make these tacos with black beans instead. Either bean, they’re mashed with salsa and spread on the warm tortillas.

If you have the time, cook your pinto beans from scratch. Truly, the flavor and quality of homemade pinto beans are the superior to that of canned pinto beans. Learn how to cook beans quickly in the pressure cooker or Instant Pot.

Tip: To soften and warm corn tortillas, spray them with cooking spray and bake for 5 minutes. If you don’t want to turn on the oven, spray the tortillas and soften them on the grill. If it’s just 2 of us, I’ll use the toaster oven. (Mexican cooks fry their corn tortillas in hot oil to make them pliable–this spray and bake method is a whole lot easier and healthier.)

Here’s how to make chard and fried egg tacos.

Time needed: 25 minutes.

  1. Sauté chard stems with garlic and jalapeño chile.

  2. Mash some pinto beans with salsa.

  3. Soften tortillas in the oven.

  4. Pan-fry one egg per tortilla.

  5. When all is ready, spread tortillas with beans, top with chard, egg, and avocado.

  6. Enjoy with your favorite salsa.

Sauteéd rainbow chard with stems in a skillet.

A bit about chard–questions you might have:

What’s the difference between chard and Swiss chard?

They’re the same thing. Swiss chard is a general common name for chard. The Swiss part is a misnomer, because it implies that it’s a chard varietal from Switzerland. It’s not. The names chard and Swiss chard are used interchangeably.

What is chard, aka Swiss chard?

Chard is the leafy green beetroot top that went wild in the garden, a botanical relative to beets and spinach. When eaten raw, the tender leafy green leaves have a slightly bitter taste. When cooked, chard’s bitterness dissipates, turning into a mild, sweet taste similar to spinach. Delicious!

What about rainbow chard?

Rainbow chard isn’t a specific variety, but a blend of the red, yellow and white varieties planted and harvested together.

Chard is easy to grow and available year-round. If you search “chard” on this blog you’ll find more than a few recipes.

More vegetarian taco ideas:

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  • Follow me on Instagram! It’s my favorite!
  • Peruse my Pinterest boards for more vegetarian recipe ideas.
  • Find daily vegetarian and healthy living ideas on my Facebook page.
Avocado topped chard and egg taco closeup shot
Print Recipe
5 from 2 votes

Easy Swiss Chard and Fried Egg Tacos

These tacos are quick, easy, and good for you. Tender chard and over-easy eggs, folded into soft corn tortillas–a winning combination! Makes 5 tacos.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main
Cuisine: American, Mexican
Keyword: chard recipe, eggs, tacos
Servings: 5 servings.
Calories: 280kcal


  • 1 tablespoon avocado oil
  • 1 bunch chard
  • 1 fresh jalapeño chile seeds and veins removed, chopped
  • 1 clove garlic minced
  • 1 3/4 cups pinto or black beans or one (14-ounce) can beans, rinsed and drained
  • 1/3 cup salsa plus more to serve
  • 5 each corn tortillas
  • cooking spray
  • 5 eggs
  • 1/4 cup grated cheese optional
  • 1 avocado or as desired


  • Strip the chard leaves from the stems. Chop the stems into 1/2-inch pieces and roughly cut the leaves into 2-inch pieces.
  • Heat a skillet on medium flame. Add the avocado oil to the pan. Add the chard stems, jalapeño chile and garlic and sauté for 5 to 10 minutes, until the stems are tender. Add the leaves and cook until they have wilted and shrunk—about 5 more minutes. Season to taste with salt. Set aside.
  • Meanwhile, heat the beans, adding salsa to moisten while mashing the beans. If the beans seem dry, mash in several tablespoons of water. Keep warm.
  • Heat the oven to 325° F. Spray each tortilla on both sides with cooking spray. Place on a baking sheet and warm in the oven just until the tortillas are pliable, about 5 minutes. You can also soften and warm them on the grill. (Don’t cook too long or you won’t be able to fold the tortilla to make a taco!)
  • Heat a skillet on medium flame. Spray the pan with cooking spray or coat lightly with oil. Crack each egg in a bowl (to prevent broken shells from adding unwanted crunch.) Slide the eggs into the skillet and sprinkle with a bit of salt and pepper. Cook on one side until the yolk begins to set. Flip the egg over easy and cook until done just the way you like. If desired, sprinkle with grated cheese.
  • Spread some beans down the center of each warm tortilla and top with a fried egg. Spoon some of the chard mixture on top. (See note)
  • Top with avocado slices and serve immediately, with salsa.


  • Figure about 2 tablespoons of spiced beans, 2 tablespoons of cooked chard, one egg, a tablespoon of cheese for each taco.
  • Chard and other leafy greens shrink incredibly when cooked so keep that in mind.
  • Mexican cooks fry their corn tortillas in hot oil to make them pliable–this spray and bake method is a whole lot easier and healthier.
  • I used cotija cheese because I had some grated in the freezer, but sharp cheddar,  jalapeño Jack or even feta cheese would be just as tasty.


Calories: 280kcal | Carbohydrates: 24g | Protein: 14g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 169mg | Sodium: 345mg | Potassium: 797mg | Fiber: 9g | Sugar: 2g | Vitamin A: 4106IU | Vitamin C: 23mg | Calcium: 134mg | Iron: 3mg

This is an update of the recipe I posted in July 2013! It was on my first food blog and migrated over when I began publishing here on Letty’s Kitchen. Updated with new photos and directions.

Instant Pot Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes

These are breakfast muffins, vibrant easy-to-make healthy breakfast egg muffins made in the Instant Pot pressure cooker. With Parmesan cheese, spinach, and tomatoes, they’re a winning way to start your day!

Instant Pot Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes | Letty's Kitchen

A mix of eggs, fresh veggies, and salty cheese cooked in individual cups–call them savory personal custards. They come together quickly and cook in about 5 minutes in the Instant Pot pressure cooker.

CLICK HERE to Pin Breakfast Egg Muffins with Parmesan, Spinach, and Tomatoes.

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