Black Bean & Rainbow Chard Tortillas

Swiss chard stems are too tough to eat raw, but once cooked they turn tender and slightly sweet. Try tossing them into your next stir-fry.

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3.5 by 11 people

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  • Makes: 4 servings
  • Total Time: 30 mins

Black Bean & Rainbow Chard Tortillas

Directions

  1. Slice Swiss chard stems into 1/2-inch pieces. Coarsely shred the leaves. Heat a large skillet over medium heat. Add cumin seeds. Heat until fragrant, about 2 minutes. Add oil to skillet and increase heat to medium-high. Add chard stems and salt. Cook, stirring occasionally, 3 minutes or until stems are crisp-tender. Add sweet pepper, onion, garlic, and chard leaves. Cook 3 minutes or until vegetables are barely tender and leaves wilted, stirring occasionally. Stir in black beans and vinegar; heat through. Remove from heat.
  2. Meanwhile, preheat broiler. Arrange tortillas on a large baking sheet. Divide cheese among tortillas. Broil 5 to 6 inches from the heat for 1 minute or until cheese is melted and bubbly. To serve, spoon chard mixture onto tortillas. Top with cilantro and sour cream. Sprinkle with chili powder, if desired.
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Nutrition Facts (Black Bean & Rainbow Chard Tortillas)

  • Per serving:
  • 406 kcal cal.,
  • 16 g fat
  • (6 g sat. fat,
  • 3 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 25 mg chol.,
  • 1279 mg sodium,
  • 51 g carb.,
  • 8 g fiber,
  • 4 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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