Makeshift Burrito with Red Chard rice, Tempeh and Veggies

With the holiday season around, there must have been a lot of sweet stuff going around in the form of cookies and cakes at your home... here is a nice change.
You could put this burrito together with stuff you have on hand.

This is just another way to eat burritos. Veggie burritos are pretty bland from where I get them. So only way to have them like I want them was to make my own.
Stuffed them with home-made rice flavored with red chard (getting my greens that way)
And this was my first time using tempeh, I would have preferred baked tofu though.
Use any veggies you have on hand, a dollop of sour cream or avocado would finish it off nicely.

Makeshift Burrito with Red Chard rice, Tempeh and Veggies

Ingredients:

Whole grain tortillas - 1 or 2 per person
Cooked brown rice - 3 cups
Red Chard - A bunch
Tempeh - A small packet (Cooked according to package instructions)
Cabbage, Carrots & Zucchini - As much as you want, roasted
Jalapenos - A few sliced
Salt - To taste
Pepper - To season
Olive oil - To roast veggies and for making rice



Method:

Clean and cut red chard. In a pan add oil on medium heat, add the greens along with stems (cut). Add salt and pepper and saute. No more flavors are needed, but you may
add mexican spice seasoning if you prefer, to the rice.



In a griddle, cook tortillas on both sides with a little oil.



To assemble, stack veggies, cooked tempeh, and the rice in the tortilla and roll as you would a burrito.
Wrap in paper/ foil and serve.
You are all set! There goes an easy way to get nutritious food into your tummy.