1 tablespoon extra-virgin olive oil
1 medium yellow onion, chopped
2-4 cloves garlic, minced
1 bunch chard, woody ends removed, leaves roughly chopped
1/2 cup water
pinch or two of salt
dash of ground cumin
dash of chili powder
dash of ground cayenne
freshly ground black pepper
whole wheat or corn tortillas
shredded Mexican cheese blend (or shredded cheddar)
sour cream (optional)
Heat olive oil in large skillet over medium heat. Add onions with a pinch of salt and cook until lightly browned, about 10 minutes. Add garlic, cumin, chili powder, cayenne, and a generous sprinkle of black pepper; cook until garlic is fragrant, about a minute. Add chard and water, cover and reduce heat to low, cook for 5 minutes, or until chard is tender.
Remove cover and increase heat to medium; cook until water cooks off, stirring frequently. Taste for seasoning and adjust as needed. Remove from heat and set aside.
Heat a heavy-bottomed pan over medium. Toast tortillas until lightly browned, flipping frequently. (Alternatively, toast on a gas burner or warm wrapped in foil for 10 minutes in a 350*F oven.)
Top each tortilla with a spoonful or two of chard, a sprinkle of cheese, a generous spoonful of salsa, and a spoonful of sour cream, if you wish.