Tacos of Creamy Braised Chard, Potatoes and Poblanos

Rick Bayless, pg 163.  Basically followed the recipe.  3 red potatoes, 2 bunches of chard.  Yum.

Also made classic Frijoles Refritos (pg 237).  Used pinto beans, which we cooked before-hand using the recipe on pg 234 (basically caramelize onions, then add beans).  These turned out quite well.