The Swiss Chard pesto is in CAPS because ...well...it's amazing! Forgot my leftovers at my parents and debating to take the hour trip to go get them amazing!
I don't recall how I happened upon this recipe but I sure am glad I did. I've been saving it for a day when I would have the time to cook a meal at my parents. My dad is growing swiss chard in his garden this year and I needed an excuse to use it. Seriously I can't say it enough, it's really good! The taste is unexpected, refreshing, with a hint of spice. What else can I say to make you run out and make this?
I made a few adjustments to the original with what I had on hand. See below my adapted version. I'm sure the original is just as amazing if not better.
Swiss Chard Pesto:
1 Bnnch of swiss chard washed/cut into chunks
1 handful of chopped frozen pasilla chili (I normally go for a spicier pepper like the recipe calls for but I didn't have any on hand)
3 cloves garlic, roughly chopped
2 Tbs. Tapatio Hot Sauce
1/4 cup walnuts
1/2 cup extra-virgin olive oil
coarse salt and freshly ground pepper
For the Tacos:
1 T extra virgin olive oil
1 (to 2 depending on the size) regular potato, cut into a medium dice
1 (14.5 oz) can black beans, drained and rinsed
2 tsp cumin, divided
2 tsp chili powder, divided
1/2 tsp garlic salt
Tortillas of choice (I used the kind you have to cook on the stove)
lime and cilantro for garnish
coarse salt and freshly ground pepper
*Optional: Diced avocado. I would have used if I had one
Directions:
1. Preheat the oven to 400*
2. On a baking sheet mix the potatoes, olive oil, 1 tsp cumin, 1 tsp chili powder, and salt/pepper. Bake for 30 minutes.
3. Meanwhile make your pesto. Throw all of the ingredients into a food processor, minus the olive oil. Get the motor running (tell me you just sang that in your head...you know you can't resist!) and add the olive oil in a steady stream until a pesto is made. I have a small food processor so I had to do mine in steps. I didn't add all of the ingredients right away. I mixed a little, mixed it around with my spoon so everything was at the bottom again, then added to it.
4. Heat your black beans, remaining cumin and chili powder along with garlic salt. Heat until cooked through (about 5 minutes).
5. Cook/heat your tortillas
6. Assemble: Start with a tortilla, spread with beans, potatoes, pesto, chopped cilantro and fresh squeezed lime to taste. I used at least 2 Tablespoons of pesto per tortilla. The more the better.
Y'all be coming back to thank me for sharing this awesome recipe with you later...I guarantee it!
I know I don't need a disclaimer (but God knows I'm full of them these days) but please forgive me if I'm sparse in my posts. Without going into details I have a ton of stuff going on in my life right now that has my body and brain exhausted at the end of the day. I'm sure I'll be back to normal soon so bare with me! I do promise not to keep any awesome recipes from you (like this one).
Laissez Les Bon Temps Rouler!
