1 bunch swiss chard, chopped and sautéed with onions, garlic, and seasoned with salt, pepper, and your favorite herbs

6-8 flour tortillas

2-3 cups shredded cheese

4 eggs, beaten

2 cups milk

1 tablespoon flour

1 teaspoon mustard powder


sour cream

Oil a 9 x13 baking pan. Divide cooked chard down center of tortillas. Sprinkle each pile of chard with 3 tablespoons cheese. Roll up tortillas and place seam side down in baking pan. Mix eggs, milk, flour, and mustard powder. Pour over tortillas. Cover with foil and refrigerate overnight. The next day, let burritos come to room temperature. Heat over to 350 degrees. Bake until eggs are set, about 45 minutes. Sprinkle remaining cheese on top and cover for last 5 minutes of baking. Serve with salsa and sour cream. Makes 4-6 servings.

Recipe found in From Asparagus to Zucchini by MACSAC