Chipotle-Veggie Tacos

INGREDIENTS:
8 oz small red potatoes
2 tbsp olive oil
1/2 cup chopped onions
2 cloves garlic, minced
1 medium zucchini, halved lengthwise and sliced 1/4" thich
4 cups stemmed, torn chard
corn or flour tortillas, warmed
a few chipotle peppers in adobo, slivered
crumbled feta or cotija cheese
lime wedge or juice

2 servings


INSTRUCTIONS:

• In a medium pot, cook potatoes, uncovered, on boiling salted water, 10 minutes or until tender.  Drain, let cool.  Press to 1/2" thickness.
• In a skillet, heat oil over medium heat.  Add potatoes and cook 10 minutes, then flip and cook on the other side for 10 minutes or until crispy.
• Add onion and garlic, cook and stir for 2 minutes
• Add zucchini, cook and stir for 3-5 minutes
• Add chard, cook, covered for 3-5 minutes or until wilted, stirring once
• Serve in tortillas topped with chipotle pepper and cheese.  If desired, serve with lime wedges