Roast chard stems and mushrooms:

1. Preheat oven to 350°. Chop the Swiss chard stems into 2” long pieces. Coat a baking sheet with olive oil. Put the mushrooms and chard stems on the baking sheet and toss well with a spatula until they’re all coated with oil. Bake for 30 minutes. Remove from the oven, sprinkle it all with a little salt, and set aside.
2. While these are in the oven, season the beans and sauté the greens: Wash the chard leaves, but don’t dry them too thoroughly. (The water clinging to the leaves will help it to steam.) Use two medium size frying pans on medium heat. Put a glug of olive oil in each pan. When hot, divide the minced garlic between the two pans. In one pan, add the cumin and chili powder after the garlic starts to sizzle, and let that cook for about 30 seconds. Then add the beans. In the other pan, add the greens after the garlic starts to sizzle, and cook that, stirring occasionally, until greens are wilted and starting to stick to the pan a bit. Then remove from the heat and add a sprinkle of salt.

Back to the beans:

1. After they start to stick a bit, add some water (about ¼ cup) and bring to a boil. Then turn down the heat and let simmer, stirring occasionally for about 10 minutes or until most of the water has cooked down.
2. OK, there are all your components! I know you’ve made a lot of dishes, but the great thing about tacos is enjoying all the ingredients together after they’ve been cooked separately. Cook them all together, and you just get a pile of mush.
3. Warm each tortilla briefly on a preheated skillet on the stove, and layer the components however you’d like. Enjoy!