Rating: 3.5 stars
12 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
  • 12 Ratings

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.

Source: Better Homes and Gardens


Recipe Summary

20 mins
10 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

406 calories; fat 16g; cholesterol 25mg; saturated fat 6g; carbohydrates 51g; mono fat 5g; poly fat 3g; insoluble fiber 8g; sugars 4g; protein 20g; vitamin a 8087.9IU; vitamin c 73.8mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 0.8mg; vitamin b6 0.3mg; folate 38.5mcg; vitamin b12 0.2mcg; sodium 1279mg; potassium 554mg; calcium 422mg; iron 5.7mg.