Swiss Chard Taco Wraps
Cumin Lime Sauce
3 Tbsp fresh lime juice (from 1 to 2 large limes)
1 tsp lime zest
1/4 cup extra virgin olive oil
2 scallions, minced - white and light green parts only
1 tsp ground cumin
1/8 tsp crushed red pepper flakes
1 tsp honey
1/2 tsp sea salt
Wraps:
1 Tbsp olive oil
1 (15-ounce) can black beans, rinsed and drained
2 cups fresh or frozen corn kernels
2 cups cherry tomatoes, sliced in half
1 small red onion or shallot, diced
1 cup kale, stalks removed and finely chopped
1 cup salad turnips, sliced thinly
3 cups cooked brown rice
2 cups fresh cilantro, finely chopped
12 Swiss chard leaves, tough stems removed
Optional extras:
Favorite hot sauce
Diced avocado
Favorite shredded cheese
A few pickled jalapeño peppers
Directions
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. Taste test and adjust seasonings if necessary.
Heat the olive oil in a large skillet over medium heat. Add the black beans, corn, tomatoes, onion/shallot, and kale. Cook until just heated through. About 5-8 minutes. Toss in cooked rice, turnips, 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. Add a few pickled jalapeños, avocado, shredded cheese and a small dash of hot sauce, if desired.