These veggie tacos with chiles in adobo and Swiss chard are the complete package:
2 garlic cloves, finely chopped2 canned chipotle peppers in adobo sauce, seeded and finely chopped, plus 1 tsp. sauce1 bunch chard, cleaned and stemmed, leaves cut into ½-in. ribbons Warm corn tortillas, coarsely chopped cilantro, sour cream, and lime wedges, for servingTo a large skillet set over medium-high heat, add the onion and cook until golden and softened slightly, about 7 minutes.
Add the mushrooms and garlic and cook until the mushrooms are lightly browned, about 5 minutes. Add the soy sauce, chipotles and their sauce, corn, chard, and salt and black pepper to taste. Cover and cook, stirring occasionally, until the chard is wilted, about 5 minutes. Spoon the filling onto the tortillas and top with cilantro and sour cream. Serve the tacos with lime wedges on the side.
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