Onions, mushrooms, sweet corn, and chiles in adobo add hearty, smoky flavors to these vegetarian tacos. Here are eight more ways we’re cooking with swiss chard.

Yield: serves 4


  • 2 tbsp. olive oil
  • 1 medium yellow onion, quartered and thinly sliced
  • 2 cups thinly sliced cremini mushrooms
  • 2 garlic cloves, finely chopped
  • 1 tbsp. soy sauce
  • 2 canned chipotle peppers in adobo sauce, seeded and finely chopped, plus 1 tsp. sauce
  • 1¼ cups fresh or thawed frozen corn kernels
  • 1 bunch chard, cleaned and stemmed, leaves cut into ½-in. ribbons (about 3 cups)
  • Kosher salt and freshly ground black pepper
  • Warm corn tortillas, coarsely chopped cilantro, sour cream, and lime wedges, for serving


  1. To a large skillet set over medium-high heat, add the onion and cook until golden and softened slightly, about 7 minutes. Add the mushrooms and garlic and cook until the mushrooms are lightly browned, about 5 minutes. Add the soy sauce, chipotles and their sauce, corn, chard, and salt and black pepper to taste. Cover and cook, stirring occasionally, until the chard is wilted, about 5 minutes. Spoon the filling onto the tortillas and top with cilantro and sour cream. Serve the tacos with lime wedges on the side.

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