Friday, March 4, 2011

Simple Supper :: Sweet Potato and Rainbow Chard Baked Burritos

We had leftover baked sweet potatoes and a fresh bunch of rainbow chard in the fridge so we came up with this odd, but yummy concoction. One of my favorite recipes is for sweet potato enchiladas so this is a bit similar but much easier.

Sweet Potato Burritos:

spread mashed sweet potato on whole wheat tortillas (or other favorite flatbread)
sprinkle chopped/julienned chard on top
grate cheese over chard (Gracie's favorite is Manchego, a Spanish goat cheese that is now at TJ's for half the price as Whole Foods)
Roll up tortillas and place in baking dish
pour mild salsa over top 
(yogurt or sour cream and more cheese can also go on now or after baking)
cover with foil
(these steps can be done ahead of time) 

bake 350 degrees for 30-45 minutes

1 comment:

  1. I love your sweet smile. I bet you're going to be a wonderful cook like your Mama.
    Love you,