Our farm is overflowing with summer produce right now, and my husband and I could not be more thrilled. Our hard work is finally paying off and some of our favorite summertime treats are starting to make their seasonal debut. Tomatoes, onions, peppers, corn, cilantro, and of course, one of my favorite leafy greens: swiss chard! Put those together and you have these healthy, no-fuss swiss chard taco wraps, perfect for a breezy summer meal.
We grow over a thousand swiss chard plants at our farm to distribute to local markets and our CSA. I really love this leafy green because it is mild in flavor and cooks up rather quickly. However, since this beautiful vegetable is so tender, it is also amazing eaten raw — an especially good thing to remember when the temperatures reach the high 90's and cooking isn't an option. Thank goodness swiss chard leaves are an amazing alternative to taco shells! These veggie tacos are where it's at when the heat is too much to handle and farm fresh meals are what you crave.
These "tacos" are super easy. We used leftover cooked rice and tossed a bunch of black beans, corn, tomatoes and peppers into a skillet just to warm up a bit. This is also a great meal to serve at room temperature, making it an easy dish to bring to potlucks, backyard barbecues, or even a quick lunch to bring to the office.
I hope you all enjoy these tacos as much as we do. The cumin-lime sauce is pretty killer and I think you will end up using it in a lot of your simple summer cooking! P.S. This meal tastes best with a margarita and good company.
Swiss Chard Taco Wraps with Cumin-Lime Sauce
For the Cumin-Lime Sauce:
3 tablespoons fresh lime juice (from 1 to 2 large limes)
1 teaspoon lime zest
1/4 cup extra virgin olive oil
2 scallions, minced-white and light green parts only
1 teaspoon ground cumin + more if you like the heat
1/8 teaspoon crushed red pepper flakes
1 tablespoon honey
1/2 teaspoon fine grain sea salt
For the wraps:
1 tablespoon olive oil
1 (15-ounce) can black beans, rinsed and drained
2 cups fresh or frozen corn kernels
2 cup cherry tomatoes, sliced in half
1 small red onion, diced
1 small bell pepper, diced
3 cups cooked brown rice
2 cups fresh cilantro, finely chopped
12 swiss chard leaves, tough stems removed
Favorite hot sauce
Favorite shredded cheese
A few pickled jalapeño peppers
Combine all of the ingredients for the dressing in a mason jar and secure it with a lid. Shake vigorously until the dressing is well combined. You can also do this with an immersion blender or food processor. Taste test and adjust seasonings if necessary.
Heat the olive oil in a large skillet over medium heat. Add the black beans, corn, pepper, tomatoes, red onion, and pepper. Cook until just heated through. About 5-8 minutes. Toss in cooked rice and fresh cilantro, and then toss with the dressing. Season with a little salt and stir until well combined.
To assemble the tacos, scoop a healthy portion of the veggie mixture into each chard leaf and either wrap like a burrito or hold like a corn tortilla. Add a few pickled jalapeños, avocado, shredded cheese and a small dash of hot sauce, if desired.
- Use this recipe as a guide and adjust measurements and ingredients as necessary
- The dressing keeps well in the fridge for up to a week
(Image credits: Andrea Bemis)