Rating: 2.5 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Kelly Myers
Recipe by Food & Wine January 2013

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Credit: Andrew Purcell

Recipe Summary test

total:
35 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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