INGREDIENTS:

• Tortillas
• 1 bunch swiss chard
• 3 tomatoes
• 1 jalepeno
• 1 clove garlic
• 1 onion
• 1/2 cup fresh cilantro
• 1 teaspoon chipotle
• 1 teaspoon coconut oil

METHOD:

Add chopped onion, garlic, jalepeno, and chipotle to a skillet with coconut oil.  Saute for a few minutes, In the meantime, chop tomatoes and cilantro.  De-stem swiss chard. Add the chard to the mixture in the pan for about a minute, tossing it together to coat with spices.  Put the mixture in the pan onto a plate, then lay the tortillas in the skillet, adding a spoonful of the chard mixture and add cheese (see vegan recipe below or use organic cheese).  Fold the tortilla in half and cook until browned on one side. Flip and brown the other side, then remove from the pan.  Repeat with the rest of the tortillas. Enjoy!

Vegan “Cheese”

• 1/2 cup raw cashews
• 4 tablespoons nutritional yeast
• 1/2 lemon, juiced
• 1 teaspoon basil, oregano, garlic

Soak the cashews in water for at least 4 hours, or overnight.  Drain and rinse again.  Chop cashews, lemon juice, nutritional yeast, and spices in a food processor until the mixture is creamy and holds together.