Photo: Andrew Purcell
Total Time
35 Mins
Yield
6

These delicious vegetarian tacos are packed with scrambled eggs, sautéed Swiss chard and tomatoes, then topped with salsa verde and sour cream.

How to Make It

In a large skillet, heat the oil until shimmering. Add 1/2 cup of the onion, the chiles and a generous pinch of salt and cook over moderate heat, stirring, until the onion is just starting to brown, 8 minutes. Add the Swiss chard and cook, stirring, until softened, 5 minutes. Stir in the eggs and tomatoes and cook over moderately low heat, stirring, until the eggs are just cooked, 5 minutes. Stir in the remaining 2 tablespoons of onion and the cilantro and season with salt and pepper. Serve the eggs in warm tortillas.

Ratings & Reviews

seaside725

seaside725
June 20, 2016
Did not like the chard, maybe substitute it with spinach. 

detailaddict's Review

detailaddict
August 12, 2014
Apparently nobody's tried this yet, but it wasn't bad. I used the full amount of chard but cooked the eggs(3, with milk) separately as it was for just the two of us; and I used leeks and some canned diced green chiles instead of the white onions and serranos. I also added a dash of smoked paprika to the eggs. It was tastier overall than I would have expected, but the chard made the tortillas soggy so that we had to eat the tacos with forks. Perhaps the chard should be well-cooked down before serving, or squeezed like frozen spinach. Served with sauteed veggies and sliced cucumbers, this was a different use for chard and a good vegetarian meal, but I don't know if I'd make it again.