Recipe Fall Tacos

 

Serves four with some extra filling for lunch perhaps!

Ingredients:

2 cups pinto beans cooked or canned

2 ripe tomatoes diced

3 red potatoes parboiled and diced

4 cloves of garlic thinly sliced

1 bunch swiss chard washed and chopped loosely

Green leaf or red leaf lettuce a couple handfuls chopped

4 carrots peeled and diced

8 Organic corn tortillas

Feta cheese 1-2 tablespoons per tortilla

Salsa to taste

Salt and pepper to taste

1-2tsp. chili powder

1-2 tsp. cumin

1 tablespoon Safflower oil for cooking

Cooking instructions:

Turn oven to 250 degrees, wrap tortillas in a towel and place on a tray in middle of oven.

Pour oil into sauté pan and turn onto medium high heat, once pan is heated put in the sliced garlic. Stir until just brown and add tomatoes, continue to cook for 5 minutes or so stirring occasionally then add chili powder and cumin stir together. Add potatoes, swiss chard and pinto beans. Simmer until swiss chard soft and everything is warm, add salt and pepper and adjust seasonings as needed.

Take tortillas out of oven. Put a big spoonful of cooked vegetables and beans on tortilla add cheese, carrots, lettuce and top with salsa. Serve and eat! Yum.