Taco Tuesday: Swiss Chard and Poblano Pepper Tacos

This recipe is for 2 people, two tacos each. Feel free to add to the mix, I really wanted one again the next day so have to make more next time! You can cut out the crema and use almond or cashew milk and nutritional yeast to make it vegan.

Ingredients:

Poblano Pepper

Organic Swiss Chard

Tortillas (we used Mission Organic Tortillas)

Mexican Crema or Organic Sour Cream

Red Bell Pepper

Onion

Mushrooms

Cilantro

Green Onion

Avocado

Nutritional Yeast

Garlic Powder and Salt

Chili Powder

Onion Powder

Coriander

Paprika

Olive Oil

Rub olive oil onto poblano pepper with hands. The

Put in oven On high and bake at 400° for 7 minutes on each side.
Or place on eye of a gas stove, flip once skin is charred

Take 4 Organic Swiss chard slice off leaves along stem. Save stem for future use.  Chop chard roughly.

Slice red bell pepper, onion and chard stems with a drizzle of olive oil. Wrap in foil, place in oven for 10 min (then add below in separate pan to the oven….)

Mix chopped chard greens with sliced mushrooms drizzled with olive oil in a cake pan and place in oven, turn oven off and cook all for 10 more minutes.

Strip skin off poblano once cooked till burnt

In a bowl mix 1/2 cup sour cream, 1/4 cup nutritional yeast, 2 tbsp chili powder, 2 tbsp garlic powder, 2 tbsp onion powder, 1/2 tsp coriander, 1/2 tsp garlic salt, 1/2 tsp paprika and mix well.

Place two tortillas in oven for 3 minutes with heat off (right after pulling out chard, etc)

Add chard and poblano to sour cream mixture and mix well.

Place this in sauce pan, heat at medium until warm (around 2 minutes). (Or microwave for 45 seconds)

Place red bell pepper, onions and chard stem plus chard mix in taco shells.  Scoop chard mix onto this mixture in the tortillas.

Then garnish with diced cilantro stems, jalapeños, avocado slices, greens onion.

Serve, enjoy then do some salsa dancing!!!