Swiss Chard Taco Wraps
For the Wraps:
1tbs olive oil
1 15oz can of black beans, rinsed & drained
2c corn kernels
2c cherry tomatoes
1 sm red onion diced
1 bell pepper diced
3c cooked brown rice
2c fresh herbs, chopped
12 Swiss chard leaves
For the Cumin-Lime Sauce:
3 tbs fresh lime juice
1 tsp lime zest
1/4c EVOO
2 scallions (minced – white and light green parts only)
1 tsp ground cumin
1/8 tsp crushed red pepper flakes
1 tsp honey
½ tsp fine grain sea salt
(Optional – add hot sauce, diced avocado, shredded cheese, pickled jalapeno)
Combine all of the ingredients for the dressing in a mason jar and secure it with a lid. Shake vigorously until the dressing is well combined. You can also do this with an immersion blender or food processor.
Heat the olive oil in a large skillet over medium heat. Add the black beans, corn, pepper, tomatoes, red onion, and pepper. Cook until just heated through. About 5-8 minutes. Toss in cooked rice and fresh cilantro, and then toss with the dressing. Season with a little salt and stir until well combined.
To assemble the tacos, scoop a healthy portion of the veggie mixture into each chard leaf and either wrap like a burrito or hold like a corn tortilla.
