For the Cumin-Lime Sauce:
3 tablespoons fresh lime juice (from 1 to 2 large limes)
1 teaspoon lime zest
1/4 cup extra virgin olive oil
2 scallions, minced-white and light green parts only
1 teaspoon ground cumin + more if you like the heat
1/8 teaspoon crushed red pepper flakes
1 tablespoon honey
1/2 teaspoon fine grain sea salt
For the wraps:
1 tablespoon olive oil
1 (15-ounce) can black beans, rinsed and drained
2 cups fresh or frozen corn kernels
2 cup cherry tomatoes, sliced in half
1 small red onion, diced
1 small bell pepper, diced
3 cups cooked brown rice
2 cups fresh cilantro, finely chopped
12 swiss chard leaves, tough stems removed
Optional Extras:
Favorite hot sauce
Diced avocado
Favorite shredded cheese
A few pickled jalapeño peppers
Combine all of the ingredients for the dressing in a mason jar and secure it with a lid. Shake vigorously until the dressing is well combined. You can also do this with an immersion blender or food processor. Taste test and adjust seasonings if necessary.
Heat the olive oil in a large skillet over medium heat. Add the black beans, corn, pepper, tomatoes, red onion, and pepper. Cook until just heated through. About 5-8 minutes. Toss in cooked rice and fresh cilantro, and then toss with the dressing. Season with a little salt and stir until well combined.
To assemble the tacos, scoop a healthy portion of the veggie mixture into each chard leaf and either wrap like a burrito or hold like a corn tortilla. Add a few pickled jalapeños, avocado, shredded cheese and a small dash of hot sauce, if desired.
Recipe Notes
- Use this recipe as a guide and adjust measurements and ingredients as necessary
- The dressing keeps well in the fridge for up to a week