Beans and Greens Tacos with Goat Cheese

Martha Stewart Living offered up this fresh and flavorful recipe in the current issue.  I made it for dinner last night.  Of course, I had to make some changes.

I used yellow corn tortillas instead of white (couldn't find them), organic spring green salad mix instead of chard, garbanzo beans instead of cannellini.  This makes a great spring or summer weeknight dinner served with corn on the cob and horchata, a Mexican rice drink.

Beans and Greens Tacos with Goat Cheese
Adapted from Martha Stewart Living, May 2011
Serves 4

3 Tblsp olive oil
2 red onions, sliced into 1/4" rounds (I used yellow onions, but the red would have been prettier.)
5 garlic cloves, minced
1 can garbanzo or cannellini beans
1/2 cup vegetable or chicken broth (check for gluten)
8  6" corn tortillas (check for gluten ingredients)
1 lb mixed salad greens, washed and spun dry
1/3 cup soft goat cheese, crumbled (about 2 oz.)
1/2 cup fresh cilantro, chopped

Preheat oven to 350 degrees.  Wrap the tortillas in foil.

Heat oil in a large skillet over medium heat.  Cook onions until soft, about 6 minutes.  Add the garlic and cook for 1 more minute.  Add the beans and the broth.  Cook until the beans are warmed, about 4 minutes.  Season with salt and pepper.

Place the foil-wrapped tortillas in the oven to warm, about 10 minutes.

To serve: fill each tortilla with salad greens, add some of the bean mixture and sprinkle with goat cheese and cilantro.


  1. We made this last week and added balsamic glaze. It was delicious!

  2. Mmmm. Balsamic glaze sounds good.


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