Ingredients

Chipotles in adobo are dried, smoked and canned jalapeno chiles with a sweet, almost chocolatey flavor. Look for them in the Mexican food section, sometimes labeled "chipotles in vinagre." Sprouted wheat tortillas are the higher-protein, lower-fat alternative to tortillas made with dough conditioners and saturated fats — find them frozen in the health food store.

1 tablespoon canola or olive oil
1/2 onion or 4 lobes shallots, finely chopped
2 large cloves garlic, minced
1 bunch chard (or spinach) stems removed
1/2 teaspoon sea salt
1 1/2 cups cooked black beans (a 15-ounce can yields this after rinsing)
1 jalapeno pepper, seeds and veins removed and finely chopped or 2 teaspoons chopped chipotles in adobo
5 or 6 sprouted wheat tortillas
3/4 cup grated Monterey jack cheese
4 small tomatoes, diced
Fresh salsa, as desired

Directions

Heat the oil in a large skillet. Add the onion and garlic and cook over medium heat for about 4 minutes, stirring often. Add the chard and salt and cook and stir until the chard is wilted. Add the beans and chiles and cook and stir about 5 more minutes.

Heat the tortillas, one at a time on an open flame or grill, or wrapped all in foil in the oven. Spoon about 1/3 cup of the bean mixture into a tortilla, top with cheese and tomatoes and roll or fold them up. Serve with fresh salsa.