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Beans and Greens Tacos with Avocado Salad

Active Time: 25-30 minutes / Cook Time: 10-12 minutes / Total Time: 30 minutes

Serves 2with leftovers for lunch

Beans and Greens Tacos with Avocado Salad.JPG


  • 1 tablespoon coconut oil
  • ½ cup diced onion
  • 2 garlic cloves, peeled and minced
  • 1 small jalapeño or serrano pepper, diced (seeds and ribs removed, if desired)
  • 1 bunch Swiss Chard, stems removed and diced, leaves chopped
  • 1 (15 oz.) can black or pinto beans, rinsed and drained
  • 1 ½ teaspoons chili powder
  • 1 teaspoon cumin
  • ¼ cup water
  • ½ teaspoon fine sea salt
  • 6 corn tortillas
  • 6 tablespoons crumbled cotija or queso fresco cheese* (You can also use goat cheese or feta.)
  • 1 avocado, halved, pitted, and chopped
  • 1 small tomato, stemmed and chopped
  • 2 tablespoons chopped cilantro, divided
  • ¼ teaspoon fine sea salt
  • juice of ½ a lemon
  • lime wedges, for serving


  1. Heat coconut oil in a large skillet over medium heat. Add onion, garlic, jalapeño, and diced chard stems and cook, stirring occasionally, until vegetables have softened, 7-8 minutes.
  2. Stir chard leaves, beans, chili powder, cumin, ¼ cup water, and ½ teaspoon salt into onion mixture. Cook, gently stirring so that you don’t break up the beans, until the chard is wilted and vegetables are fully softened, 3-5 minutes. Remove from heat and set aside.
  3. While the vegetables are working, in a medium bowl stir together the avocado, tomato, 1 tablespoon cilantro, ¼ teaspoon salt, and lemon juice. Set aside.
  4. Divide the taco filling evenly among tortillas. Sprinkle each with 1 tablespoon cheese and some cilantro, and squeeze lime juice over, if desired. Serve 3 tacos and half of the avocado salad per person

*Reserve remaining cheese for Day 5.