For those of you missing a “meaty” texture on Meatless Mondays, check out this taco recipe, which packs a lot of oomph in seemingly light-weight veggie tacos. Beans plus mushrooms create a satisfying texture, and the mixture get any extra-healthy boost from the addition of chard

Add a salad or a side of sweet corn and you’ve got yourself a meal on this rainy Monday.

Mushroom Chard Tacos

2 medium yellow onions, thinly sliced

1 teaspoon reduced-sodium tamari

8 ounces sliced button or cremini mushrooms

1 bunch chard, stems and leaves thinly sliced, reserved separately

1 (15-ounce) can no-salt-added pinto beans, rinsed and drained

1 large tomato or red bell pepper, chopped

8 corn tortillas, warmed

Heat 1/2 cup water to a simmer in a high-sided skillet over medium-high heat. Add onions and cook about 8 minutes or until beginning to soften and brown, stirring occasionally. Add tamari, mushrooms and chard stems and reduce heat to medium. Cover and continue to cook about 15 minutes or until onions are soft and browned and mushrooms are tender, stirring frequently. Add 1 or 2 more tablespoons water if onions begin to stick. Stir in chard leaves and beans, cover and cook 5 minutes or until leaves wilt. Serve in tortillas topped with tomatoes or red bell pepper.

— Recipe from www.wholefoodsmarket.com