The.Boy. and I have become “that” couple.
You know…the kind where the boy is so totally jaded about the fact that his girlfriend has an extreme, bordering-on-inappropriate passion for leafy greens…and the girl stops shaving her legs on a regular basis (hey now, it’s winter).
Yeah he kinda got the short end of the stick on that one.
All things considered, he’s really taking it in stride.
Not only does he claim that he knew what swiss chard was before he met me (that’s cute, isn’t it?) but (and he’ll never admit it) I think he’s also starting to genuinely like it.
Being the totally scientifically minded person that I am, and putting all of my PhD training to good use (though I”m not sure this is quite what my boss meant when he said I should be thinking about science even when I’m not at lab), I decided to test this hypothesis.
Instead of sort-of “hiding” the greens among foods I already know he likes (i.e. pasta), I went all out with them and turned them into pesto.
(Really. It happened.)
And the thing about pesto is that, since it’s not cooked, whatever you put in it is just so…THERE and IN.YOUR.FACE, so theoretically if you like something in pesto form, it can pretty much be assumed that you just flat-out like it.
Granted, this swiss chard pesto had a vaguely unfair advantage by being paired with chipotle chili-coated roasted sweet potatoes and black beans (swoon), but suffice it to say that it was love at first taco.
For both myself and The.Boy.
I’d pretty much call that a win.
Sweet Potato and Black Bean Tacos with Swiss Chard Pesto
Serves 4, adapted from Closet Cooking
For the pesto:
- 1 bunch swiss chard, stems removed and coarsely chopped
- 1 handful cilantro, coarsely chopped
- 1 jalapeno, coarsely chopped
- 2 cloves garlic
- 1/4 cup pecans
- 1/2 cup olive oil
- 1/2 lime, juice
- salt and fresh pepper, to taste
For the tacos:
- 2 large sweet potatoes, scrubbed and cut into 1/2-inch cubes (I used white sweet potatoes)
- 2 tbsp olive oil, divided
- 2 tsp chipotle chili powder, divided
- 2 tsp cumin, divided
- 1 small onion, diced
- 1 clove garlic, minced
- 1 cup dried black beans, soaked overnight and boiled until tender
- 1 batch swiss chard pesto
- 12 corn tortillas, warmed
- 1/4 cup queso fresco, crumbled
For the pesto:
- Puree the swiss chard, cilantro, jalapeno, garlic, pecans olive oil, and lime juice in a food processor. Season to taste with salt and pepper.
For the tacos:
- Preheat oven to 400. Toss the sweet potatoes with 1 tbsp olive oil, 1 tsp chili powder, 1 tsp cumin, and salt. Place on a baking sheet in a single layer and roast until tender, 30-40 minutes.
- Meanwhile, heat the remaining tbsp of the olive oil in a small skillet over medium heat. Add the onions and saute until tender, 3-5 minutes.
- Add the garlic, 1 tsp chili powder, and 1 tsp cumin and saute until fragrant, about 1 minute.
- Add the beans and cook until warmed through, a few minutes. Season to taste with salt and pepper.
- Serve corn tortillas topped with black bean mixture, sweet potatoes, swiss chard pesto, and queso fresco.