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)
salt
pepper
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.