There’s always one. You’re about to throw an amazing party, have a killer menu planned, and then it hits you. You remember that one friend of yours that’s a vegetarian. Doh! Being the amazingly generous, caring host that I know you all are, your brain immediately starts thinking of a meatless alternative for your plant-loving friend. That’s just how you roll. You’re thoughtful like that. And that’s why I like you.
And good news. This taco is good enough for all the omnivores in your life as well. It’ll make them feel like they’re being all good and healthy.
You already know about my Mexican food man-crush with Chef Rick Bayless. Remember those cowboy beans? And the corn tortillas? And now this… all are his and come from the really terrific cookbook Mexican Everyday, which I highly recommend.
If you have something against the Swiss and prefer a different green, feel free to call an audible. Collard, mustard, or beet greens would all work, as would spinach. Heck, even some frozen spinach or chard would do the trick.
And I love that this only takes one pan. Less dishes = more time to catch up on all our DVR’d television shows. Our latest obsession is The Voice. Asheley has a thing for Adam Levine. I know, I know… what girl doesn’t?
I just don’t get it. When I wear ripped, ratty old white t-shirts and skinny jeans, I don’t get the same reaction from the ladies that he does. Weird.
You could of course add some grilled chicken or steak to these tacos if you wanted to. Or maybe even some carnitas. But then it wouldn’t be vegetarian. So don’t offer that to your vegetarian friend. Just saying.
Have leftovers? I love to add the Swiss chard and onion mixture to some scrambled eggs the next morning for a killer breakfast taco. Now we’re talking.
This recipe has been slightly adapted from Rick Bayless’ cookbook Mexican Everyday:Print