Instructions

1. Preheat the oven to 350°.
2. Heat the oil over medium heat and add the onions, potatoes, and 1 tsp. salt.
3. Cover and cook for 10 minutes, stirring occasionally. 
4. Stir in the minced garlic. Then add the peas, cumin, paprika, and remaining salt. 
5. Turn the heat to medium low and cook another 5 minutes, covered.
6. Add the chard and tomato paste and stir well to combine.
7. When the chard has cooked down (way down), turn off the heat and divide the mixture into six even portions. 
8. Using a pizza cutter, cut one tortilla into six evenly sized triangles.
9. Take a whole tortilla and one portion of the vegetable mixture. Shape the vegetables into a triangle in the center. Cover the vegetables with one of the six tortilla triangles you just cut. 
10. Fold the sides of the tortillas over the vegetables to form one large triangular pocket. 
11. Repeat five more times. 
12. Lay the sandwich pockets on a large baking sheet and bake for 20 minutes.
13. Cool and serve or store in an airtight container for up to three days.