My grandparents were of Mexican descent, so I guess “burrito” is my natural go-to for a wrapped food. If you’re Greek, go with dolmas. Asian? Eggroll. Whatever you call it, this wrap is good!
This is the time of year when I get tons of greens in my farm box! Tons! And I’m always looking for different ways to use them. This week I got rainbow chard, kale, and mustard greens. I decided to try something a little different with my rainbow chard, and this little package was the result.
Rainbow Chard Burritos
As always with my recipes, they are guides. The filling I chose today was because it was what I happened to have on-hand, but I think anything would be great inside of these lovely green leaves!
I chose sweet potatoes, green onions, chickpeas, quinoa and goat cheese for my filling. Once again, my farm box was my inspiration by providing the rainbow chard, sweet potatoes and green onions.
Rainbow Chard Burrito Filling
Recipe by: Stephanie Lachney
3 small sweet potatoes, chopped
10-15 rainbow chard leaves, washed (chop 2-3 and leave the others whole)
1 large green onion, chopped
1 can chickpeas, drained and rinsed
1 cup cooked quinoa
salt and pepper to taste
1-2 tbsp coconut oil
Melt 1 tbsp coconut oil in a large skillet over medium-high heat. Add sweet potatoes, season with salt and pepper, and saute until soft, about 8-10 minutes. Add green onions, chopped chard and chickpeas, season with salt and pepper and continue cooking another 4-6 minutes. Add more coconut oil if necessary. Remove from heat.
Chop off any long stems on your chard leaves. Lay out a leaf, stem side towards you, and press your hand firmly down on the center vein to “crush” it and make it pliable.
Spoon about 2 tbsp of quinoa and 2 tbsp of the sweet potato mixture onto the leaf at the stem end. Add some goat cheese and begin rolling or folding the leaf away from yourself. Fold in the sides as you go, making a nice, tight, little package. Set into a steamer basket and continue with the next leaf.
When all leaves are rolled, steam for 3-5 minutes.
Burritos can be eaten straight out of the steamer, or enjoyed the next day cold. These will keep in the refrigerator for 1-2 days. Depending on your filling (use your imagination!!), try them with a yogurt, tahini, hummus or salsa dip!!
I had lots of filling left over and used it for work lunch this week!!