A rich and filling taco doesn’t have to be stuffed with meat. We built one with creamy, cheesy greens, spicy charred poblanos, crunchy radishes, and salty Cotija cheese. It’s all the flavors and textures we want in a vegetarian taco, at once light but satisfying. This recipe is arguably better when made with whole milk but you can use low-fat in a pinch. Our favorite way to warm tortillas is over an open flame i.e. your gas stove. If all you have is electric, pop the tortillas on a baking sheet under the broiler for about a minute. Flip them over and broil just one more minute, until they start to take on a little char.
How to Make It
Preheat broiler with oven rack 6 inches from heat. Place poblanos on a baking sheet and broil, turning occasionally, until lightly charred on all sides, 12 to 14 minutes. Place poblanos in a large bowl and cover tightly with plastic wrap; let stand 15 minutes. Peel away charred outer skin from poblanos and remove seeds, then slice into strips; set aside.
Whisk together flour and ¼ cup of the milk in a small bowl until smooth. Combine salt, cumin, cayenne, and remaining 1¼ cups milk in a medium saucepan. Bring to a simmer over medium-high. Whisk in flour mixture, reduce heat to medium, and simmer until slightly thickened (mixture should coat the back of a wooden spoon), 5 to 6 minutes. Remove from heat, add Monterey Jack, and stir until cheese is evenly melted.
Remove chard leaves from stems. Coarsely chop leaves and stems, keeping them separate.
Heat oil in a large skillet over high. Add onions and chard stems and cook, stirring occasionally, until softened, about 4 minutes. Add chard leaves and cook, tossing, until wilted and skillet is mostly dry, 3 to 4 minutes. Remove from heat and stir in milk mixture.
Fill tortillas with chard mixture, poblanos, Cotija, and radishes. Serve with lime wedges.