Tacos With Black Beans and Chard Recipe (2024)

I cheated and used two cans of low salt black beans (undrained), which meant I could simmer the beans for about half the total time as well. Added ground, roasted cumin. Simmered for only 5 minutes after adding the chard. Everyone around the table loved this!

I really liked this; loved the chard, but definitely add spices to the beans. For a small batch based on 1c dry beans, I used 2 cloves of garlic, a whole medium onion, half a jalapeño, and two bay leaves in the first hour of cooking. Then added salt, freshly-ground cumin (at least a tbsp), smoked paprika, and a tiny shot of fish sauce to fill out the umami during the last 1/2 hour of cooking. Agree with others that cooking the cilantro doesn’t do anything useful; use it fresh as a topping.

Another Martha Rose winner! A half bunch of rainbow chard and one can of black beans happily and expediently fed our family of three (two adults, one baby)! Seriously, dinner was ready in about 15 minutes, sauteing the chard was the longest step. Another shortcut was a spoonful of high end taco seasoning. We showered the tacos with some local cotija and gave each a small dollop of a quick guacamole from two sad, wrinkly avocados. We enjoyed it outside on a hot day with cold sparkling IPA!

Any suggestions on if or how to add Kombu to this recipe?

I really liked this; loved the chard, but definitely add spices to the beans. For a small batch based on 1c dry beans, I used 2 cloves of garlic, a whole medium onion, half a jalapeño, and two bay leaves in the first hour of cooking. Then added salt, freshly-ground cumin (at least a tbsp), smoked paprika, and a tiny shot of fish sauce to fill out the umami during the last 1/2 hour of cooking. Agree with others that cooking the cilantro doesn’t do anything useful; use it fresh as a topping.

Should have read the notes for some tips on adding more flavor. I agree with others that this was pretty bland without a heap of salsa and some cheese.

Honestly, this was pretty plain and underwhelming, and I love beans and swiss chard, so that was a disappointment. I doubled the garlic and added a ton of salt but it just wasn't that flavorful. Still, spooned it in some flour tortillas with homemade zhoug hot sauce and some sharp white cheddar and it made for a cheap, healthy, but boring lunch.

Another Martha Rose winner! A half bunch of rainbow chard and one can of black beans happily and expediently fed our family of three (two adults, one baby)! Seriously, dinner was ready in about 15 minutes, sauteing the chard was the longest step. Another shortcut was a spoonful of high end taco seasoning. We showered the tacos with some local cotija and gave each a small dollop of a quick guacamole from two sad, wrinkly avocados. We enjoyed it outside on a hot day with cold sparkling IPA!

This dish took a lot of time and the end result was left uneaten at our table by everyone but me, who loves vegetables so much that I was able to eat it, though I couldn’t seem to add enough salt to make it palatable. Otherwise it’s an enormous pot of cooked beans with onion and garlic. I put a bay leaf in at the very end as a last ditch effort, hoping it does something magical overnight to make these more edible tomorrow.

I added fresh corn kernels, which was a really nice contrast of texture and sweetness.

Agree that the beans need some cumin, otherwise no "taco" flavor at all. Cooked cilantro doesn't appear to add anything except soggy cilantro; keep all the cilantro as garnish at end. Would be good with something raw and crunchy as well -- matchsticked jicama or shredded carrot?

Salsa absolutely needed. Jack cheese, steamed the chard

This is tasty and healthy, but cooking the beans does take a long time. I doubled the garlic for more flavor. The dish needs more spark, so maybe add some jalapeños along with the onion or another spice to liven it up.

I salted the garlic in olive oil first, then added the onion and cooked until translucent. Then the beans, unsalted canned, and your typical taco seasonings-- salt, garlic powder, onion powder, cumin, paprika, cayenne, and then cut up a little jalapeño. Delicious and hardy!

Can't say the chard added anything except nutrition (which is something). This was good but didn't knock your socks off.

I cheated and used two cans of low salt black beans (undrained), which meant I could simmer the beans for about half the total time as well. Added ground, roasted cumin. Simmered for only 5 minutes after adding the chard. Everyone around the table loved this!