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5 from 1 vote

Vegetarian Fried Egg and Chard Tacos

These tacos are quick, easy, and good for you. Everyone loves the egg and tender chard combination folded in the soft corn tortillas! Makes 4 tacos. Amounts needed depends on how many tacos each person wants.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main
Cuisine: Mexican, Vegetarian, Gluten Free
Keyword: tacos, tofu
Servings: 4 servings.


  • 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


  • Mash some black beans with salsa to taste, set aside.
  • Strip the leaves from the chard stems; chop the stems and roughly cut the leaves into 2-inch pieces.
  • 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.
  • 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!)
  • Spread some back beans down the center of each warm tortilla and top with some of the chard. Keep warm.
  • 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.
  • Serve immediately, adding salsa to taste.


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.