{Beans-and-Greens Tacos With Goat Cheese}

If you like vegetarian meals, try this one. It actually was pretty good and my family of boys ate them with zero complaints. I take that back...Shane(my picky eater) wasn't too faund of em. He said "Where's the meat?" I am trying to save money by fixing vegetarian b/c meat is pricey and really hikes up my grocery bill! There are so many things i would eat if i didn't have to consider Shane's eating habits. :) I really enjoyed these. I didn't feel stuffed afterwards, or weighed down by the food. It was very light. They DID taste good too. I would make them again for myself over and over. They were very easy to make, quick, and tasty! :) If you want the salsa for it that you are supposed to put on top, you will find it under this recipe in the same post! I didn't make the salsa b/c i forgot tomatillos! DARN! BUT i think it would have made these even better!

Ingredients:

3 TBS. Olive oil

2 red onions, sliced into 1/4-inch-thick rounds

5 garlic cloves, thinly sliced

1 lb. Swiss Chard, stems and ribs removed, leaves washed well and coarsely chopped

1 cup canned cannellini beans, drained

1/2 cup vegetable or chicken stock

Salt and Pepper

8 white corn tortillas

1/3 cup soft goat cheese, crumbled

cilantro

Directions:

1.Heat oil in a large high-sided skillet over medium heat. Cook onions until soft, about 6 minutes. Add garlic, and cook for 1 minute. Stir in Chard, beans, and stock. Cook until greens are wilted and beans are warmed through, about 4 minutes. Season with salt and pepper.

2.Using tongs, hold each tortilla driectly over a gas flame, turning, until heated through, about 5 seconds.(Alternatively, wrap tortillas in foil, and warm in a 350 degree oven.) Spoon filling onto tortillas. Top with cheese and cilantro.

*Side Note* I just used regular whole wheat flour tortillas and warmed them up in the microwave.

Tomatillo and Chipotle Salsa

Ingredients:

6 tomatillos

3 garlic cloves(do not peel)

4 canned chipotle chiles in adobo sauce, coarsely chopped

1/4 tsp. sugar

coarse salt

Directions:

Cook tomatillos and garlic in a large skillet over medium-high heat, turning occasionally, until charred on all sides, 15 to 20 minutes. Transfer to a plate, and let cool slightly. Peel garlic. Finely chop tomatillos and garlic.

2.Mix together tomatillos, garlic, chipotles, sugar, and 1/2 tsp. salt.

Source: Martha Stewart