About this recipe:This is a meatless taco in a corn tortilla. Simple and delicious. Perfect for meat-free Mondays, or any night of the week! Make it vegetarian by using vegetable stock instead of chicken stock. If you can't find queso fresco cheese, use a mild feta or white cheese.
1 1/2 tablespoons olive oil
1 large onion, cut into 5mm slices
3 cloves garlic, minced
1 tablespoon red chilli flakes, or to taste
125ml chicken stock
1 bunch chard, tough stems removed and leaves cut crossways into 3cm slices
1 pinch salt
12 corn tortillas
150g crumbled queso fresco cheese
1 tub shop-bought salsa
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Method Prep:20min › Cook:45min › Ready in:1hr5min
Heat the olive oil in a frying pan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned golden brown, about 10 minutes. Add the garlic and red chilli flakes, stirring until fragrant, about 1 minute. Stir in the chicken stock, chard and salt. Cover and reduce heat to low. Simmer until chard is nearly tender, about 5 minutes. Remove lid and increase heat to medium, stirring until the liquid evaporates, about 5 minutes. Remove from heat and set aside.
Heat another frying pan over medium-high heat. Warm the tortillas in the frying pan for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the cheese and salsa.