Baked Burritos with Pinto Beans and Swiss Chard

These Baked Burritos with Pinto Beans and Swiss Chard offer a delightful twist on the traditional burrito by introducing the richness of beans and cheese along with the freshness and heartiness of Swiss chard. The flavorful filling combines tender Swiss chard leaves, well-seasoned pinto beans, and aromatic spices, all wrapped in warm tortillas and topped with melted Monterey Jack cheese. The combination of textures and flavors makes for a satisfying and nutritious meal that’s perfect for lunch or dinner.

SERVES 6

INGREDIENTS:

• 2¼ cups vegetable broth
• ¾ cup long-grain white rice, rinsed
• 6 garlic cloves, minced
• Salt
• ¼ cup minced fresh cilantro
• 1 tablespoon vegetable oil
• 1 onion, chopped fine
• 3 tablespoons tomato paste
• 1 teaspoon minced chipotle chile in adobo sauce
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 pound Swiss chard, stemmed, leaves sliced into 1-inch-wide strips
• 1 (15-ounce) can pinto beans, rinsed
• 1 tablespoon lime juice
• 6 (10-inch) flour tortillas
• 10 ounces Monterey Jack, shredded (2½ cups)

INSTRUCTIONS:

1. Bring 1¼ cups of broth, rice, half of the minced garlic, and ½ teaspoon of salt to a boil in a small saucepan over medium-high heat. Cover the saucepan, reduce the heat to low, and cook for about 20 minutes, until the rice is tender and the broth is absorbed. Remove from heat and let sit, covered, for 10 minutes. Stir in minced cilantro and fluff the rice with a fork; cover to keep warm.
2. Heat vegetable oil in a Dutch oven over medium heat until shimmering. Add chopped onion and cook until it just begins to brown, approximately 5 minutes. Stir in tomato paste, minced chipotle chile, ground cumin, dried oregano, remaining minced garlic, and ½ teaspoon of salt. Cook until fragrant, about 1 minute. Add Swiss chard and ½ cup of broth, then cover and simmer until the chard is tender, approximately 15 minutes.
3. Coarsely mash half of the pinto beans with the remaining ½ cup of broth in a bowl, then stir this mixture into the pot. Cook, stirring constantly, until most of the liquid has evaporated, around 3 minutes. Remove from heat, stir in lime juice and the remaining whole beans, and cover to keep warm.
4. Adjust the oven rack to be about 6 inches from the broiler element and preheat the broiler. Wrap the tortillas in a damp dish towel and microwave for about 1 minute until they are warm and pliable. Lay the warm tortillas on the counter.
5. In the center of each tortilla, mound warm rice, the chard-bean mixture, and 1½ cups of shredded Monterey Jack, keeping them close to the bottom edge. Work with one tortilla at a time: fold the sides over the filling, then fold up the bottom of the tortilla, pulling back firmly to secure the filling, and continue rolling tightly into a burrito.
6. Place the assembled burritos on an aluminum foil-lined baking sheet, seam side down. Sprinkle the remaining 1 cup of shredded Monterey Jack cheese over the tops of the burritos. Broil until the cheese is melted and starting to brown, which should take about 3 to 5 minutes.
7. Serve the Baked Burritos with Pinto Beans and Swiss Chard immediately for the best taste and texture.

Enjoy the unique blend of flavors and textures in these baked burritos, where the richness of beans and cheese is perfectly complemented by the freshness of Swiss chard. This recipe offers a balanced and satisfying meal option for any occasion.