Burritos with Swiss Chard and Pinto Beans

These burritos are my favorite! They are full of flavor and super-food goodness from Swiss chard, cilantro, pinto beans, garlic, spices and onions. Prep all of the “innards” earlier in the day or week and then assemble and heat the burritos right before mealtime to save on time. This recipe is based on the Baked Burritos with Pinto Beans and Swiss Chard recipe from the Complete Vegetarian Cookbook by America’s Test Kitchen.

Serves: 6
Time: ~45 mins

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Ingredients

• 2 1/4 cup vegetable broth, divided
• 3/4 cup long-grain white rice
• 6 tsp minced garlic in water
• Salt
• 1/4 cup minced fresh cilantro (optional)
• 1 TBS olive oil
• 1 onion, diced fine
• 3 TBS tomato paste
• 1 chile from a can of chipotle chile in adobo sauce, diced fine
• 1 TBS ground cumin
• 1 tsp dried oregano
• 1 lb Swiss chard, stemmed, leaves cut into 1 inch pieces (you can also small dice the stems and add them too if you’d like)
• 1 (14.5 oz) can pinto beans, rinsed
• 1 TBS lime juice
• 6 (10 inch) flour tortillas
• 2 1/2 cups or 10 oz Monterey Jack or pepper jack cheese, shredded

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Method

1. Cook the Rice: Bring 1 1/4 cups broth, rice, 3 tsp garlic and 1/2 tsp salt to a boil in a small saucepan over medium-high heat. Cover and reduce heat to low, then cook until rice is soft and the broth has been absorbed, about 20 mins. Let rice sit for 10 mins, then add cilantro (if desired) and fluff/mix with a fork.
2. Sauté Aromatics & Chard: While rice is cooking, heat oil in a large Dutch oven on the stovetop. Once oil is shimmering, add onion and cook until translucent, about 5-7 mins. Then stir in the 3 tsp remaining garlic, tomato paste, chipotle, cumin, oregano, and 1/2 tsp salt. Cook and stir for about 1 minute, until fragrant. Add the chard and 1/2 cup broth, then cover and simmer for about 15 mins, until chard is tender.
3. Mash & Add Beans: In a medium bowl with a fork or potato masher, gently mash the remaining 1/2 cup broth with the beans, then add them to the pot with the chard mixture. Cook, stirring constantly, until the liquid is mostly evaporated, about 3 mins. Take the pan off the heat, add the lime juice, and stir. (Note: At this point, you can either refrigerate the rice and bean mixture for assembling burritos later, or you can begin assembling.)
4. Assemble the Burritos: To assemble, adjust the oven rack to the top rack and turn on the broiler. If desired, heat up the tortillas in the microwave in a damp towel or damp paper towels. Put foil on a large baking sheet. Place tortillas on the baking sheet and add rice, the chard-bean mixture, and cheese to each tortilla. Fold up the edges and roll so each tortilla is sealed tight, with the seam side down.
5. Broil & Serve: Sprinkle additional cheese on top of the burritos, if desired, and broil until the cheese is melted and the burritos are warmed through, about 3-5 mins.