Southern Comfort Food Tacos

Pinto Bean and Swiss Chard Tacos with Tart Apple & Avocado Salsa {Beard and Bonnet} #glutenfree #vegan

Do I even need to profess my love for tacos anymore? I am pretty sure I have covered my love affair with them on multiple occasions here on B&B so I will spare you the rant this time. (Although if you want to see the rant you can just click here, or here, or here!) This taco is a new one for me and I love how it really taps into my southern roots with my Papa’s favorite pinto beans and sauteed greens. All topped with a tart green apple and avocado salsa…my friends; I give you Southern Comfort Food Tacos!! 

Pinto Bean and Swiss Chard Tacos with Tart Apple & Avocado Salsa {Beard and Bonnet} #glutenfree #vegan

You see my friend Sherrie of With Food + Love shared a beans and greens taco not too long ago and it has been on my mind…or maybe more like a little voice in my ear squealing make me, make me!! Then I found tacos in the new Isa Does It cookbook that paired black eyed peas and collard greens with an apple avocado salsa, OMG! This southern girl’s heart skipped a beat…maybe two. So, naturally when I was trying to decide what to make for taco night last week I was torn. I finally decided that I wanted to make a hybrid fusion taco…Is that a thing? Marrying Sherrie’s tacos and Isa’s tacos with a little wink and a nudge to my Papa’s pintos.  It was fantastic friends! Earthy, tangy, sweet, and tart all rounded out by a little heat. Hello southern comfort food tacos, I think I love you! 

Pinto Bean and Swiss Chard Tacos with Tart Apple & Avocado Salsa {Beard and Bonnet} #glutenfree #vegan

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Southern Comfort Food Tacos (Gluten Free & Vegan)

  • Author: Beard And Bonnet
  • Prep Time: 30 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour
  • Yield: 6 tacos 1x

Scale

Ingredients

For the pintos

  • 2 teaspoons olive oil
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 (15-ounce) cans pinto beans, rinsed and drained
  • 1 cup ten Free and Vegan)”>vegetable broth
  • 1 1/2 tablespoons Louisiana-style hot sauce, such as Frank’s Red Hot

For the chard

For the salsa

  • 1 Granny Smith apple, peeled and diced
  • 1 avocado, pitted, peeled, and diced
  • 2 scallions, chopped
  • 2 tablespoons freshly squeezed lemon juice

For serving

  • 6 tortillas, crunchy or soft
  • cilantro

Instructions

Make the pinto beans

  1. Preheat the oil in a medium sized, heavy bottom stock pot over medium heat. Add the onion to the preheated pot and saute for 3-5 minutes until translucent. Add the garlic, crushed coriander seed, cumin, and salt. Saute for another minute.
  2. Add the pinto beans and mash gently with a fork or potato masher to break up the beans. Do not mash them until they are smooth leave texture in the beans. Add the broth and hot sauce, stir well to combine. Cook for about 5 more minutes until the beans are thick and velvety. Check for seasoning, then lower the heat all the way just to keep the beans warm until you are ready to use.

Make the Swiss chard

  1. Have all of the ingredients prepped before cooking to prevent burning. Preheat a large pan over medium heat and add the oil. Saute the stems of the chard for 1-2 minutes to soften slightly then add the garlic. Saute for another minute. Add the leaves of the Swiss chard, the broth, and the salt. Toss to combine the stems and garlic with the leaves. Cover the pan and let it cook for approximately 5 minutes, stirring occasionally.
  2. Remove the lid from the pan and continue to cook the chard until most of the liquid has evaporated. This should only take a few minutes more. Cover and keep warm until ready to serve.

Make the salsa

  1. In a small bowl combine the apple, avocado, and scallions; toss to combine. Sprinkle lemon juice over the top and toss well. Keep covered and chilled until ready to use.

To serve

  1. Lightly toast the soft tortillas in a dry pan or warm crispy taco shells in the oven. Layer the tortillas with greens, beans, and salsa. Top with cilantro.

 

6 Comments

  1. Eunice Robertson March 26, 2014 at 7:49 am

    Hi, do you have a recipe for gf tacos. They are not available here in South Africa.

    Reply
  2. Carol March 26, 2014 at 1:48 pm

    Beautiful photos! I have never met a gluten free taco I didn’t like, and these look like they are right up my alley. Yum!

    Reply
    1. Meg March 26, 2014 at 4:53 pm

      Thanks so much Carol!!

      Reply
  3. Chrissy July 14, 2014 at 5:12 pm

    I made these tonight for dinner and they were amazing! The only changes I made were leaving out the apple (forgot it from the grocery store) and used lime rather than lemon. It was such a healthy, delicious meal.

    Reply
    1. Meg July 14, 2014 at 7:52 pm

      Yay Chrissy!! I am so glad you liked them:)

      Reply

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