Bunch of chard, washed and cut down the stem, then cut into strips
A few cups of mushrooms, sliced in half then cut into strips
A Tablespoon or two of olive oil
Salt and pepper
Heat the olive oil in a large skillet over medium high heat. Add the mushrooms, salt and pepper and sautee until soft- this should take about 5 minutes. Add the chard and sautee another several minutes until the stems are tender and the leaves are wilted. Add more olive oil if needed, or a cube or two of frozen broth (see previous recipe for vegetable broth). Put the mixture into a bowl and return the pan to the heat, reducing heat to medium.
Burrito sizes flour tortilla
Swiss cheese, grated
Fresh basil, sliced into ribbons
Fresh onion tops, minced
Place the tortilla in the pan, and spread a thin layer of cheese on one half. Top the cheese with about a quarter cup of the chard and mushroom mixture, then top with another thin layer of cheese. Sprinkle with fresh basil and onion tops, then fold the tortilla in half. Another tortilla can be assembled the same way and cooked at the same time. Cover with a lid to keep the heat in- this allows the cheese to melt quickly. Flip once the tortilla is a nice golden brown color. When the tortilla is golden brown on the second side, remove, slice and enjoy!