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Ingredients

1 ½ tablespoons olive oil 1 large onion, cut into 1/4-inch slices 3 cloves garlic, minced 1 tablespoon red pepper flakes, or to taste ½ cup chicken broth 1 bunch Swiss chard, tough stems removed and leaves cut crosswise into 1 1/2-inch slices 1 pinch salt 12 corn tortillas 1 cup crumbled queso fresco cheese ¾ cup salsa

Nutrition Info

353.6 calories carbohydrate: 48.8 g cholesterol: 19.9 mg fat: 13 g fiber: 7.9 g protein: 14.4 g saturatedFat: 4.4 g servingSize: - sodium: 530.7 mg sugar: 4.6 g transFat: : - unsaturatedFat: : -

Heat the olive oil in a skillet 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 pepper flakes, stirring until fragrant, about 1 minute. Stir in the chicken broth, Swiss 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 skillet over medium-high heat. Warm the tortillas in the skillet for about 1 minute per side. Fill the warmed tortillas with the chard, and top with the queso fresco cheese and salsa.

4 servings

This is a meatless taco in a corn tortilla. Simple and delicious. You will want seconds or thirds. Shhh.