You’ll have to excuse my photo today. Our camera stayed with the hubster in Italia, so I’ve been forced to take pictures with my iPhone. Not exactly getting the images I would like, but they will do for now.

Speaking of the hubster, only four more days until he joins the little man and me in California. This makes me happy for obvious reasons, but most of all I know that when he gets here I will feel much more relaxed about the upcoming “big” event in our lives and will welcome it with open arms.

I speak of course, of the birth of our daughter. Once Scott is here, it’s on, baby girl can come any time she wants!

And what does this have to do with burritos? Absolutely nothing! But it’s what’s on my mind today so I thought I would share!

Now to the burritos.

I love eating anything wrapped, but the usual run-of-the-mill burritos just never seem very healthy. Therefore, I was excited to see that the Food Matters challenge this week (chosen by Jacqui of Good Things Grow) was to build a healthier burrito. And what, I ask, is healthier than a gorgeous bunch of leafy green, red stemmed swiss chard? It’s an ingredient that wasn’t available to me in Italy, so I’ve been waiting for a good opportunity to buy some, and this was it. It inspired this very healthy, but full-of-flavour-and-texture burrito and I hope it will inspire you too!

Baby girl liked it enough to do a few summersaults, so here’s to hoping she decides to hang out with me for at least a few more days!

Grilled Black Bean and Swiss Chard Burritos (Makes four burritos)

Ingredients

2 cans black beans, drained

1 bunch swiss chard, finely chopped with stems removed and also chopped

2 shallots, sliced and caramelized

3 garlic cloves, minced

cumin

chili powder

salt

olive oil

juice of one lime

1 avocado, sliced

cotija cheese, crumbled

1 bunch fresh cilantro

4 whole grain burrito size tortillas

Instructions

To caramelize the shallots, place in frying pan over low heat with one Tbsp olive oil and 1/4 tsp salt. Let cook until soft and tender, about 15 minutes. Remove from frying pan and set aside. Add 2 more Tbsp olive oil to same pan and turn heat up to medium. Place 2 of the minced garlic cloves and chopped chard stems into pan with another 1/4 tsp salt and saute until tender. Add chopped chard leaves, cover with lid, and cook until wilted, stirring occasionally. Squeeze the lime juice over top of the chard and add more salt to taste. Meanwhile, heat a small saucepan over medium heat. Add one Tbsp olive oil, the remaining garlic clove and the black beans. Add two teaspoons each of cumin and chili powder. Heat until warmed through. Add a little water, if needed, if beans become a little dry.

Assemble burritos using the black beans, caramelized shallots, swiss chard, avocado, cotija cheese, and cilantro. Fold burrito and place onto a heated tortilla pan and grill until tortillas are crispy and heated through.

Serve with other desired toppings such as pico de gallo, guacamole, or sour cream.