Chard & Broccoli Microgreens Tacos

Featured CF Greens:

• Rainbow Chard
• Broccoli Microgreens

Taco Ingredients:

• 15 oz can low sodium black beans
• tofu - or other protein if desired
• 1 bulb garlic, minced
• Olive oil
• 5 red potatoes
• package of small yellow corn tortillas
• 12 oz broccoli florets
• coarse/ kosher salt
• corn (frozen or fresh)
• CF Rainbow Chard
• CF Broccoli Microgreens
• lime
• chili powder

Dressing Ingredients:

• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lime juice
• ‍1/4 tablespoon finely grated ginger or ground ginger
• 1 ½ teaspoons chili garlic sauce
• 3 teaspoons agave nectar
• ½ teaspoon kosher salt

Directions:

• chop potatoes, broccoli and mince garlic
• de-vein / de-stem larger stems from chard (smaller stems can stay), and cut leaves to strips using kitchen scissors
• heat olive oil and minced garlic in a pan, brown garlic
• drain and rinse beans and add beans to hot pan.
• keep beans keep moving in pan, stirring regularly. add a bit of salt. cook for 5 minutes, remove from heat & set aside
• heat oven to 420
• arrange broccoli on baking pan, add salt, and 2 tbsp olive oil, coat and put in oven, bake for 18 min or until a bit golden but not overly crisp
• arrange potatoes on baking pan, add salt, thyme and 2 tbsp olive oil, coat and put in oven, bake for 25 min or until golden brown
• arrange tofu on baking pan,  and 2 tbsp olive oil, coat and put in oven, bake for 25 min or until golden brown and a bit crisp
• defrost frozen corn kernels, add lime, chili powder & a pinch of salt to taste
• mix dressing and heat in microwave for 25 seconds
• add chard and broccoli microgreens to medium bowl
• pour dressing over chard and microgreens. the warm dressing will slightly blanch the greens. toss the greens well with tongs
• heat tortillas
• build tacos starting with warm tortilla. add chard and broccoli microgreens mix to base of taco and add other ingredients to taste
• enjoy!