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Avocado topped chard and egg taco closeup shot
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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