Get my newest recipe via email:

Chard and Egg Tacos

DSC02861

Summer Tuesdays at our house are CSA box nights. That means washing, spinning, bagging and putting away all the greens and goodies, and creating a taste bud-sparkable dinner from one or several items in that Ranui Gardens CSA box. Last night was taco Tuesday. Our easy dinner? Chard and egg tacos with black beans and salsa!

DSC02874

DSC02873

There is a Park City restaurant that celebrates summer Tuesdays with $2 tacos and $4 margaritas–Taco Tuesday. It’s always busy if I happen to drive by— for a good time what more do you need than tequila, guacamole and bargain tacos?

I am pretty sure they don’t sell these tacos at the restaurant but we can all make them at home. Kelley, fellow Park-ite over at Mountain Mama Cooks, does taco Tuesday on her blog. At her house and mine–tequila is optional.

DSC02872

This recipe doesn’t specify amounts. You are on your own to prep as much filling as you need for however many tacos you want/need… Last night I made just 2 tacos.

Print
Chard and Egg Tacos
Imagine tender sweet chard and rich eggs together in a tortilla shell. These tacos are a hit with everyone.
Ingredients
  • Black beans , from a can or cooked by you, drained
  • Salsa
  • Chard or beet greens
  • Garlic , minced
  • Corn tortillas
  • Cooking spray
  • Eggs , the best you can buy
  • Grated or shredded cheese
Instructions
  1. Mash some black beans with salsa to taste, set aside.
  2. Strip the leaves from the chard stems; chop the stems and roughly cut the leaves into 2-inch pieces.
  3. Heat a skillet and add about a tablespoon of cooking oil. Stir in the garlic and the chard stems and cook for several minutes. Add the leaves and cook until they have wilted and shrunk—about 5 minutes. Season to taste with salt. Set aside.
  4. Spray each tortilla on both sides with cooking spray. Heat in a skillet or on a baking sheet in the oven just until they are pliable. (Don’t cook too long or you won’t be able to fold the tortilla and make a taco!)
  5. Spread some back beans down the center of each warm tortilla and top with some of the chard. Keep warm.
  6. Heat a skillet on medium flame; spray 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 on a bit of salt and pepper. Cook on one side until the yolk begins to set. Flip the egg over easy, sprinkle with cheese and let cook until done just the way you like. Flip one cooked egg onto a tortilla waiting with the beans and chard.
  7. Serve immediately, adding salsa to taste.
Recipe Notes
This recipe doesn’t specify amounts. You are on your own to prep as much filling as you need for however many tacos you want/need… You will want about 2 tablespoons of spiced beans, 2 tablespoons of cooked chard, one egg, 1 to 2 tablespoons of cheese plus one tortilla for each taco. Chard and other leafy greens shrink incredibly when cooked so keep that in mind. 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.

 

Leave a Reply