2 teaspoons ground cumin, plus extra for seasoning beans
¼ teaspoon cayenne pepper
2 tablespoons olive oil
2 small bunches Swiss chard (about 2 pounds) stemmed and washed thoroughly; leaves torn into large pieces
1 cup cooked and drained black beans
Salt and pepper, to taste
Plain yogurt or sour cream, salsa, chopped cilantro, and lime wedges for garnish
Instructions
Bring 4 cups of water and ½ teaspoon salt to boil in a large saucepan. Whisk in grits and, stirring frequently, cook until tender and thick, about 5 minutes. Stir in cheese and season with pepper.
Meanwhile, heat a large skillet over medium-high heat. Add ground beef; cook until it has lost its raw color, 3 to 4 minutes. Pour off excess fat. Add half the garlic; cook until fragrant, about a minute. Add chile powder, cumin, and cayenne, and ⅔ cup of water. Simmer until most of the water has evaporated. Turn into a medium bowl; cover and keep warm.
Place black beans in a medium microwave-safe bowl; season to taste with salt, pepper, and sprinkle of cumin. Microwave on high power until hot, 2 to 3 minutes.
Divide grits among 4 large soup plates. Top with chard, then with meat and finally black beans. Garnish each with a dollop of yogurt, a few spoonfuls of salsa, cilantro, and a squeeze of lime juice.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/meaty-mains/tacos-de-constructed/