Sweet potato & swiss chard breakfast burritos are a sweet and savory spin on a traditional breakfast burrito. This is the perfect dish where you can grab the ingredients at the farmers market and make this for breakfast the next day!
Total Time:55 minutes
2 cups chopped Swiss chard
2 cups diced sweet potato
1/4 cup chopped onion
1/2 cup shredded organic cheddar cheese
5–6 Multi-gran tortilla shells
Earth Balance Butter
1 tsp. paprika
1 tsp. cinnamon
Heat a pan with high sides over the stove on medium-high heat.
Add 1 tbsp. of Earth Balance Butter.
Add chopped onion and cook for 2 minutes.
Add diced sweet potato cubes and paprika, cinnamon and a shake of black pepper and sea salt.
Cook for about 10 minutes or until cubes are soft.
Add chopped Swiss Chard and cook down until it’s wilted.
While sweet potato mixture is cooking, whisk together the eggs in a medium bowl.
Add to a medium skillet and scramble the eggs.
Add the eggs to the sweet potato mixture.
Add in the cheese and continue mixing until the mixture is combined.
Scoop 1 large spoonful out onto a tortilla shell and roll into a burrito.
Continue this until all of the mixture is used up.
Place in a lined baking sheet.
Spread a little Earth Balance butter over the top of the burritos.
Season with black pepper and sea salt.
Heat for 15-18 minutes on 300 degrees so the outside of the tortilla becomes crispy!