2 tbsp. olive oil
1 medium yellow onion, quartered and thinly sliced
2 cups thinly sliced mushrooms
2 garlic cloves, finely chopped
1 tbsp. soy sauce
2 fresh Anaheim peppers, seeded and finely chopped (can also substitute with Poblano for some spice)
1¼ cups fresh or thawed frozen corn kernels
1 bunch chard, cleaned and stemmed, leaves cut into ½-in. ribbons (about 3 cups)
Kosher salt and freshly ground black pepper
Warm corn tortillas, coarsely chopped cilantro, sour cream, and lime wedges, for serving
To a large skillet set over medium-high heat, add the onion and cook until golden and softened slightly, about 7 minutes.
Add the mushrooms, garlic , and Anaheim peppers and cook until the mushrooms are lightly browned, about 5 minutes.
Add the soy sauce, corn, chard, and salt and black pepper to taste.
Cover and cook, stirring occasionally, until the chard is wilted, about 5 minutes.
Spoon the filling onto the tortillas and top with cilantro and sour cream.
Serve the tacos with lime wedges on the side.
Recipe adapted from: https://www.saveur.com/article/Recipes/Swiss-Chard-and-Chipotle-Tacos/