Ingredients
Ingredients
2 tbsp olive oil
1 onion, diced
1 clove garlic, minced
1 tbsp smoked paprika
salt and black pepper, to taste
1 bunch swiss chard, destemmed and torn into strips
1 large Japanese sweet potato (or regular sweet potato), diced
2 cups chickpeas
4 whole wheat tortilla shells
4 oz queso fresco, crumbled
Preparation
In a large skillet, heat the olive oil over medium heat. Add in the onion and garlic and saute, stirring frequently, until starting to brown, 5-8 minutes. Add in the smoked paprika and a pinch of salt and pepper.
Add the swiss chard strips to the pan and saute until wilted. Add the sweet potato to the pan. Turn the heat down to medium and, stirring frequently, saute until sweet potato is tender, about 5-8 minutes. Add in the chickpeas and cook until heated through. Season to taste with salt and black pepper.
Heat a large nonstick skillet over high heat. Heat the tortilla shells one at a time, 30 seconds per side.
Put 1/4 of the filling on each tortilla shell. Top each with 1 oz of queso crumbles. Roll up into a burrito and eat!
