- 40 min
Allergens: Sesame, Dairy, Gluten, Soy, Sulphite, Wheat
Bake sweet potatoes
Preheat oven to 400°F
Peel and dice sweet potatoes. Place sweet potatoes on a baking tray lined with parchment paper. Sprinkle with ½ the olive oil, salt and pepper, and sprinkle with Mexican spices. Mix and bake for 25 min
(do not turn off oven right away as you need it for one more step).
Prepare the pico de gallo
Cut the tomatoes into small cubes and finely chop cilantro, onion and garlic.
In a bowl, mix tomato, cilantro, garlic, and onions. Squeeze the lime to extract the juice over the bowl, and add the rest of the olive oil. Salt and pepper. Leave to marinate for 15 min.
Prepare and cook the chard
Slice the chard leaves. In an lightly oiled pan, cook chard for 5 min until tender. Season to taste.
Make spicy sauce
In a small bowl, mix sriracha, yogurt and honey. Set aside.
Garnish the bottom half of the tortillas with spicy sauce, sweet potatoes, chard and cheese.
Fold and warm up burritos
Fold the bottom of the tortilla up and over the filling. Fold the two sides in and roll the burrito (you can use a tooth pick to hold it if you like).
Reuse the baking tray to warm up the burritos in the oven for a few minutes. Serve burritos with pico de gallo.