Swiss Chard & Pinto Bean Burritos

Print

With ImageWithout Image

Swiss Chard & Pinto Bean Burritos

Yield: 6

Author: America's Test Kitchen

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

Ingredients

• 2 1/4 cups vegetable both
• 3/4 cup long grain white rice, rinsed
• Salt
• 4-5 garlic cloves, minced
• 1/4 cup minced fresh cilantro
• 1 tbsp vegetable oil
• 1 onion chopped, fine
• 3 tbsp tomato paste
• 1 tbsp ground cumin
• 1 tsp minced canned chipotle chile in adobo sauce
• 1 tsp oregano
• 1 lb swiss chard, stemmed, leaves sliced in 1 inch strips
• 1 (15oz) can pinto beans
• 1 tbsp lime juice
• 6 (10 inch) flour tortillas
• 10 oz Monterey Jack cheese, shredded (2 1/2 cups)

Instructions

1. Bring 1 1/4 cups broth, rice, half of garlic, and 1/2 teaspoon salt to boil in small saucepan over medium-high heat. Cover, reduce heat to low, and cook until rice is tender and broth is absorbed, about 20 minutes. Remove rice from heat and let sit, covered, for 10 minutes. Add cilantro and fluff with fork to incorporate.; cover to keep warm.
2. Meanwhile, heat oil in dutch oven over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in tomato paste, cumin chiptle, oregano, remaining garlic, and 1/2 tsp salt and cook until fragrant, about 1 minute. Add chard and 1/2 cup broth, cover, and simmer until char is tender, about 15 minutes.
3. Using potato masher, coarsly mash half beans with remaining 1/2 cup broth in bowl, then stir into pot. Cook, stirring constantly, until liquid is nearly evaporated, about 3 minutes. Off heat, stir in lime juice. and remaining whole beans; cover to keep warm.
4. Adjust oven rack 6 inches from broiler and turn on broiler. Line baking sheet with aluminum foil. Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Lay warm tortillas on counter. Mound warm rice, chard-bean mixture, and 1 1/2 cups Monterey Jack across centers of tortillas, close to bottom edge. Working with 1 tortilla at a time, fold sides and then bottom of tortilla tightly into burrito.
5. Place burritos seam side down on prepared sheet and sprinkle remaining 1 cup Monterey Jack over top. Broil until cheese is melted and starting to brown, 3-5 minutes. Serve.

Notes:

To make this easier, I start by cooking the rice in a rice cooker with stock. When the bean mixture is done, I take it off the heat and mix in the cilantro, lime, and rice. It's easier to distribute in burritos with everything fully mixed. I also use at least 3 tsp of the chipotle pepper sauce because it's so tasty and not too spicy.

– Carmen