This recipe comes from “The Best 200 Vegetarian Recipes” by Martha Rose Shulman. It is tasty and even The Bearded One wants it repeated!
1 T canola oil
2 t ground cumin
2-3 large garlic cloves, mince
2 lbs greens, such as chard, kale, or spinach, stemmed, washed well, and coarsely chopped
3 c cooked black beans ( or 2 15 oz. cans, plus 1/2 to 2 c of the bean broth or water)
salt to taste
1 oz Mexican queso fresco or feta, crumbled (1/4 cup)
12 corn tortillas
1. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the cumin. Cook, stirring, until it sizzles, smells fragrant, and browns slightly, a minute or less. Add the garlic and cook, stirring, until it begins to color and smell fragrant, about 1 minute. Turn up the heat to medium-high and add the chard. There should be water remaining on the leaves after washing. If it seems dry, add about 1/4 cup water to the pan. Cook, stirring often, for 5 minutes after the greens begin to sizzle.
Add the beans (with liquid) and salt.
Bring to a simmer, reduce the heat to low, and simmer for 10 minutes, stirring often. With the back of your spoon, mash the beans to thicken the mixture. Taste and adjust the seasonings.
2. Heat the tortillas using one of the following methods: Heat them on a dry heavy frying pan, turning them once, until flexible; wrap all of them in foil and heat in a 350 degree oven for 10 minutes; wrap them in waxed paper or a clean dish towel and heat through for 1 minute in a microwave; ir wrap in a kitchen towel and steam for one minute above 1 inch of boiling water, then allow to sit, covered, for 10 minutes.
3. Lay two tortillas flat on each plate. Top with a generous helping of beans and greens. Sprinkle on the cheese, spoon on the salsa, and serve, with more salsa on the side.