Tacos for the Holidays

The holiday season can be like an ongoing house party. Children are home from school, their friends are coming by, relatives are in from out of town, and one meal follows the next. One way to meet the challenge of feeding everybody is to pick up a supply of corn tortillas (all the better if more locally made) and make a big pot of beans and some other dishes that are at home in a taco. Buy a few jars of salsa, or make your own, and your house will be taco party central during the busy holiday week.

Tacos are such an informal way to feed people well. I like to have my fillings made in advance, my garnishes arranged in bowls or on platters. Then all it takes is warming tortillas in a microwave, oven or steamer, and guests can assemble their own tacos. Fillings can be vegetarian or vegan, or they can include meat. Even those who can’t tolerate gluten won’t have to worry, as corn tortillas are gluten-free, and they’re the best ones to use for these recipes.

If you love wheat tortillas, I just discovered a delicious line of whole-wheat and whole-wheat-and-corn tortillas from Mission Tortillas in Los Angeles. They’re the first whole-wheat tortillas I’ve tried that don’t feel or taste like cardboard.  But know that wheat tortillas contain twice as many calories as corn tortillas.

Tacos With Black Beans and Chard

If you’ve been following Recipes for Health for a while, you know how much I like combining black beans with greens. These beans are great in a taco or on their own.

1 pound black beans, soaked for 4 to 6 hours or overnight in 2 quarts water

1 onion, chopped

4 garlic cloves, minced

Salt to taste

1 bunch cilantro, roughly chopped

1/2 pound Swiss chard, stemmed, washed and roughly chopped