Double Stuff’t Chard Tacos

It has been pouring all day. I love the rain because it makes everything grow like wildfire. Our curry leaves and tomato plants look so refreshed and rejuvenated, like we do after a great workout and shower. But with this downpour comes a sense of nesting. We just want to sit on the sofa and do nothing else but veg. Even cooking seems like an impossible chore.  Rachel and Erica have been busy all day with things to do at school.  On days like this, comfort food is what one craves.  Warm tacos would just give into that  crave.

A few years ago, I would’ve made just that, a  hard taco corn tortilla shell stuffed with ground beef and maybe beans with some lettuce, tomatoes sour cream and cheese. I still love tacos like that, but…. as one gets older.  Isn’t there a saying,  a taco on the lips is a lifetime on the hips? 🙂 In the last few years,  I was asked by a friend to join a workout program. I hesitantly joined and now my life is forever changed. Upon joining, my view on eating has changed drastically. I can talk about fitness journey later but I have learned to enjoy my cheat meals but also learned the art of satisfying my cravings without sabotaging my hard work.

So,  you’ve heard of stuffed cabbage. I’ve even seen collard greens stuffed but never swiss chard. So today, we are having tacos minus the taco shell . The taco shells will be the chard leaves.

VERDICT: So my kids agree that the hard taco shells are more fun to eat but they still loved this. The Greek yogurt was great, they didn’t miss the sour cream. ALL IN ALL, IT WAS A SUCCESS!


  •  15 oz can of kidney or black beans( same amount dry- soak overnight)
  • 1lb of ground beef /turkey( don’t use if you want it to be vegan)
  • 2 tbsp of CENTO double concentrated tomato paste/2 plum tomatoes/2 tbsp tomato paste
  • 2 shallot flowers and stems/ one onion)
  • 2 garlic scapes/3 cloves garlic
  • 10 or more swiss chard stems
  • salt and pepper to taste
  • 2-3 tbsp of taco seasoning( you don’t have to buy this a few things in your pantry make this up, comment or contact me for instructions to make your own, I had some so I used it).
  • EVOO
  • 10-15 swiss chard leaves
  • 1 cup quinoa cooked
  • 1/2 cup of plain Greek yogurt( PERFECT SUBSTITUTE FOR SOUR CREAM)



  1. Pre-heat oven to 350ºF.
  2. Place soaked beans in instapot and turn on beans/ chilli. I do this the night before or even 2 days before and then place in fridge and use when needed. So if I used instapot, I may make more and then use beans for other things like rice and beans or huevos rancheros. If using canned beans, don’t need to cook them in advance.
  3. Drizzle 2-3 tbsp of EVOO in saute pan.
  4. Chop onions and garlic( shallot flowers and garlic scapes) and and put into EVOO.
  5. Add a tsp of salt to accelerate browning/softening.
  6. As this mixture softens, add chopped swiss chard stems, if the swiss chard leaves are small, then I add chopped leaves too. The smaller you chop, the quicker it cooks and less it interferes with the taco filling texture.
  7. Once this is softened, add taco seasoning, add more if you like. Add a pinch of salt.( I sometimes add some cumin seeds to Mexican foods, just a bit goes a long way).
  8. Add beans. Stir and saute. You’re done if you’re doing vegan.
  9. If you want meat, add ground beef/turkey and brown.  Taste and salt as needed.
  10. Add quinoa to taco mixture- add more if mixture seems loose.
  11. Spray or coat lasagna pan with EVOO.
  12. Take swiss chard leaf and fill with taco mixture. Roll as best as you can, like an egg roll. Place taco folded side down.
  13. Repeat and finish filling the tray. When done, drizzle the leaves with a bit of EVOO.
  14. Bake for 20 minutes.
  15. Take Greek yogurt, sprinkle with taco seasoning for effort. Drizzle over leaves.(eliminate if you want vegan)
  16. Serve. Eat. Enjoy.



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