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Swiss Chard and Mushroom Tacos

Photograph by Alejandra Graf

I know I'm not the only mom on the world that wishes her kids would eat more vegetables. It's a struggle we live as parents. So, when I find a recipe that would make my kids eat more vegetables, and especially greens, I become more than excited.

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This recipe is a winner for all kind of picky kids — I was surprised how quickly my kids devoured their tacos.

Mushrooms have a very mild flavor and are rich in vitamins and minerals and they can also lend a meaty texture and bite to the dish. Swiss chard is a super green and its flavor gets overpowered by the tomatoes and the fresh herbs so the kids won't protest the taste of something unfamiliar.

I always like to tell my kids what are they eating. If they say they do not like an ingredient I insist and insist until they try it. But, with time, I have found that when a new ingredient or a combination of ingredients is wrapped in a warm and flavorful corn tortilla, they start eating without asking. I don't lie or hide anything from them, I just wait until they have finished their meal to tell them all the new vegetables they just ate!

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You can also serve the swiss chard and mushrooms over a big bowl of brown rice and black beans for a burrito bowl-style option. This recipe is vegan and vegetarian-friendly.

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RECIPE: Swiss Chard and Mushroom Tacos

Yields 8 servings

Prep time:15 minutes
Cook time:15 minutes
Total time: 30 minutes


  • 2 tablespoons neutral-tasting oil
  • 3/4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 cup chopped tomato
  • 4 1/2 large mushrooms, sliced (white mushrooms or baby bella)
  • 4 cups chopped swiss chard (just the leaves; no stems)
  • 1 teaspoon oregano
  • 1/2 teaspoon dried spearmint
  • 1 teaspoon kosher salt

To serve: 8-10 corn tortillas


  1. In a large skillet, add the oil and when it begins to ripple, add the onion. Sautee for five to seven minutes or until the onions begin to brown.

  2. Add the tomato and a pinch of salt. Let the tomato cook for five minutes, and then add the herbs and the mushrooms.

  3. Let the mushrooms cook but do not let them wilt completely. Add the swiss chard leaves and let them wilt.

  4. Mix carefully and let the juice from the vegetables absorb into the mixture and reduce slightly. (Use a slotted spoon to serve the veggie mixture to avoid saturating the tortillas if there's too much liquid.)

  5. Heat corn tortillas and serve vegetable filling as tacos.

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Photograph by Alejandra Graf

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