Remove and discard stems and ribs from Swiss chard. Cut leaves into 1/2-inch strips.
This vegan breakfast burrito will fill you up and won't have you missing any meat.
Servings and Ingredients
|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|
|1 tbsp.||fresh lemon juice|
|2||(10-inch) spinach tortilla wraps|
Things To Grab
- Large skillet
- Small bowl
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.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 0mg
- Sodium: 600mg
- Total Carbohydrates: 65g
- Protein: 12g