Consideration was provided by ConAgra Foods.
Living in California I am ashamed to say that I had my first Taco Truck Taco only recently. And it was amazing! While we will be hibernating this winter and watching some of our favorite shows like Friends and Lost, I wanted to recreate the amazing taco for my husband. But since he is a vegetarian I had to spruce up the ingredients. I bought swiss chard and black beans to go along with Hunt's Diced Tomatoes. The cilantro, queso fresco and jalapeños are for garnishing. All of these ingredients together made our taco night delicious!
1 package corn tortillas
1/2 chopped yellow onion
1 bunch of swiss chard
1 16 oz can of Hunt's Diced Tomatoes, drained
1 16 oz can of black beans, drained and rinsed
1 bunch of cilantro
2 oz queso fresco
1 7 oz can of jalapeños
Pam Cooking Spray
Preheat your oven to 425
Step One: Spray your baking sheet with Pam Vegetable Cooking Spray and add tortillas. Put them in the oven for 10 minutes
Step Two: Chop all of the stems off of the swiss chard and then roughly chop the leaves. Heat your pan with 2 tablespoons of olive oil and cook your chopped onion until it is translucent. Then add the chopped swiss chard and cook until it is wilted:
Step Three: Add the black bean and Hunt's Diced Tomatoes and cook for another 4-5 minutes
Step Four: Assemble your taco as you please. I prefer to top the corn tortilla with the vegetable mixture and garnish with jalapeños, queso fresco, and cilantro: