INGREDIENTS
5 Swiss chard leaves
1 teaspoon (5 mL) extra-virgin olive oil
1 medium yellow onion, sliced
2 garlic cloves, minced
¼ teaspoon (1 mL) dried oregano
½ cup (125 mL) cooked cannellini beans, drained and rinsed
8 tortillas
⅓ cup (75 mL) crumbled feta cheese
Handful of cilantro leaves
Sea salt and freshly ground black pepper
DIRECTIONS
Roll the Swiss chard leaves lengthwise, including ribs and stems, and slice into thin strips. Chop the thicker parts of the chard stems.
In a large skillet, heat the olive oil over medium heat. Add the sliced onion and a few pinches of salt. Sauté the onion until soft and golden brown around the edges, about 7 minutes. Add the chard stems and stir and cook for about a minute. Add the garlic, chard leaves, and a pinch of salt and pepper. Gently toss until the chard wilts down, about 30 seconds. Add the oregano and the cannellini beans. Toss to combine and then remove from the heat.
Fill the tortillas with the chard filling and top each with some feta cheese. Serve with cilantro and the creamy tomatillo salsa.
SERVES: 4
VEGAN: Skip the cheese.
GLUTEN-FREE: Use corn tortillas.