Remove and discard stems and ribs from Swiss chard. Cut leaves into 1/2-inch strips.
Recipe
Author
Hy-Vee Test Kitchen
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Description
This vegan breakfast burrito will fill you up and won't have you missing any meat.
Servings and Ingredients
Ingredients
Serves 2
| Quantity | Ingredient | Add |
|---|---|---|
| 3 large Swiss chard leaves | ||
| 1 tbsp. Gustare Vita olive oil | ||
| 1 c. yellow potatoes, chopped | ||
| ½ c. Hy-Vee Short Cuts chopped white onions | ||
| ½ c. Hy-Vee Short Cuts chopped red bell peppers | ||
| ¾ c. fresh shiitake mushrooms, stems removed and sliced | ||
| 2 Hy-Vee Short Cuts garlic cloves, minced | ||
| 2 tbsp. tahini | ||
| 1 tbsp. water | ||
| 1 tbsp. fresh lemon juice | ||
| 2 (10-inch) spinach tortilla wraps |
Things To Grab
- Large skillet
- Small bowl
Directions
Heat oil in a large skillet over medium-high heat. Add potatoes, onions, and peppers. Cook for 8 minutes or until tender, stirring occasionally. Add mushrooms; cook for 3 to 5 minutes or until tender, stirring occasionally. Add garlic; cook and stir for 30 seconds. Remove mixture from skillet; keep warm.
Add Swiss chard to skillet and cook for 2 to 3 minutes or until tender and slightly wilted, stirring occasionally. Remove from skillet; keep warm. Stir together tahini, water, and lemon juice in a small bowl.
Spread each tortilla with tahini mixture. Place half of the Swiss chard mixture onto each tortilla near bottom edge. Top with potato mixture. Fold in sides of tortilla; roll up tightly, starting at bottom edge.
Nutrition facts
Servings
480 Calories per serving
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrates: 65g
- Protein: 12g
Daily Values
0%
Iron 10%
0%
Calcium 4%
0%
Vitamin D 0%
0%
Potassium 15%