Swiss Chard Tacos

Yum! These are a real nice change of pace for tacos. Vegetarians get a nicely filling and tasty taco. The recipe is from Saveur. I use greek yogurt instead of the sour cream.

INGREDIENTS

2 tbsp. olive oil

1 onion, quartered and thinly sliced

2 cups thinly sliced cremini mushrooms

2 cloves garlic, finely chopped

1 tbsp. soy sauce

2 chipotle peppers in adobo sauce, seeds removed and finely chopped, plus 1 tsp. adobo sauce

2 ears corn, kernels removed (or 1¼ cups thawed, frozen corn kernels)

1 bunch Swiss chard, stems removed, and leaves cut into ½-inch ribbons (about 3 cups)

Kosher salt and freshly ground black pepper, to taste

Warm corn tortillas, chopped cilantro, sour cream, and lime wedges, for serving

INSTRUCTIONS

Heat olive oil in a 12" skillet over medium-high heat. Add the onion and cook until slightly caramelized, 6-7 minutes. Add the mushrooms and garlic and cook until mushrooms are browned, about 5 minutes. Stir in soy sauce, chipotle peppers and sauce, corn kernels, chard, salt, and pepper; cover pan with lid and cook, stirring occasionally, until chard wilts, about 5 minutes. Spoon mixture into tortillas and top with cilantro and sour cream. Serve with lime wedges, if you like.