Beans-and-Greens Tacos with Goat Cheese and Avocado Sauce

Just have the tacos…or the tacos and the cheese…or the tacos and the cheese and the sauce. These were pretty yummy. Taco recipe c/o Martha Stewart and avocado taco sauce recipe c/o Taste of Home.



  • 3 tablespoons extra-virgin olive oil
  • 2 red onions, sliced into 1/4-inch-thick rounds
  • 5 garlic cloves, thinly sliced
  • 1 pound Swiss chard, stems and ribs removed, leaves washed well and coarsely chopped
  • 1 cup canned cannellini beans, drained and rinsed
  • 1/2 cup vegetable or chicken stock – I would go a little easier on the stock; my taco filling was a bit runny.
  • Coarse salt and freshly ground pepper
  • 8 white-corn tortillas
  • 1/3 cup soft goat cheese, crumbled (2 ounces)
  • 8 cilantro sprigs


  1. Heat oil in a large high-sided skillet over medium heat. Cook onions until soft, about 6 minutes. Add garlic, and cook for 1 minute. Stir in chard, beans, and stock. Cook until greens are wilted and beans are warmed through, about 4 minutes. Season with 3/4 teaspoon salt and some pepper.
  2. Using tongs, hold each tortilla directly over a gas flame, turning, until heated through, about 5 seconds. (Alternatively, wrap tortillas in foil, and warm in a 350-degree oven.) Spoon filling onto tortillas. Top with cheese and cilantro.



  • 2 medium ripe avocados, divided
  • 1/4 cup fat-free sour cream
  • 1/4 cup reduced-fat mayonnaise
  • 1 tablespoon lime juice
  • 1 garlic clove, minced
  • 1 teaspoon dill weed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried parsley flakes
  • Dash cayenne pepper


  1. Peel and cube avocados. In a small bowl, mash 1/4 cup avocado. Stir in the remaining sauce ingredients. Refrigerate sauce until serving.

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