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Mushroom, Chard & Carmelized Onion Tacos
Nb persons: 4
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| A hearty combination of mushrooms, greens, onions and beans makes a tasty filling for corn tortillas. Ingredients | |
| 2 medium | yellow onions, thinly sliced |
| Garlic to taste | |
| 1 teaspoon | reduced-sodium tamari |
| Cumin | |
| chili powder to taste | |
| 8 ounces | sliced button or cremini mushrooms |
| 1 bunch | chard, stems and leaves thinly sliced, reserved separately |
| 1 (15-ounce) can | no-salt-added pinto beans, rinsed and drained |
| 1 large | tomato, chopped |
| red bell pepper, alternative | |
Fresh cilantro & salsa to garnish
8 corn tortillas, warmed
Method
Heat 1/2 cup water to a simmer in a high-sided skillet over medium-high heat. Add onions and cook about 8 minutes or until beginning to soften and brown, stirring occasionally. Add tamari, mushrooms and chard stems and reduce heat to medium. Cover and continue to cook about 15 minutes or until onions are soft and browned and mushrooms are tender, stirring frequently. Add 1 or 2 more tablespoons water if onions begin to stick. Stir in chard leaves and beans, cover and cook 5 minutes or until leaves wilt. Serve in tortillas topped with tomatoes or red bell pepper.
Nutrition
Per serving: 270 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 240mg sodium, 55g total carbohydrate (12g dietary fiber, 10g sugar), 12g protein
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