Baked Burritos with Pinto Beans and Swiss Chard
By Sara MayerPublished on October 15, 2019
Time
1½ hours
Yield
Serves 6
Ingredients
2 ¼ cups vegetable broth ¾ cup long-grain white rice, rinsed6 garlic cloves, mincedSalt ¼ cup minced fresh cilantro 1 tablespoon vegetable oil 1 onion, chopped fine3 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 strips1 can (15 ounces) pinto beans, rinsed1 tablespoons lime juice 6 (10-inch) flour tortillas 10 ounces Monterey Jack cheese, shredded (2½ cups)
Instructions
- Bring 1¼ cups broth, rice, half of garlic, and ½ 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.
- 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, chipotle, cumin, oregano, remaining garlic, and ½ teaspoon salt and cook until fragrant, about 1 minute. Add chard and ½ cup broth, cover, and simmer until chard is tender, about 15 minutes.
- Using potato masher, coarsely mash half of beans with remaining ½ 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.
- Adjust oven rack 6 inches from broiler element and heat broiler. 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 1½ cups Monterey Jack across center of tortillas, close to bottom edge. Working with 1 tortilla at a time, fold sides of tortilla over filling, then fold up bottom of tortilla, pulling back on it firmly to tighten it around filling and continue to roll tightly into burrito.
- Place burritos, seam side down, on aluminum foil–lined baking sheet, and sprinkle remaining 1 cup Monterey Jack over top. Broil until cheese is melted and starting to brown, 3 to 5 minutes. Serve.
Time
1½ hoursYield
Serves 6Ingredients
2 ¼ 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 can (15 ounces) pinto beans, rinsed
1 tablespoons lime juice
6 (10-inch) flour tortillas
10 ounces Monterey Jack cheese, shredded (2½ cups)
Ingredients
2 ¼ 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 can (15 ounces) pinto beans, rinsed
1 tablespoons lime juice
6 (10-inch) flour tortillas
10 ounces Monterey Jack cheese, shredded (2½ cups)
Ingredients
2 ¼ 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 can (15 ounces) pinto beans, rinsed
1 tablespoons lime juice
6 (10-inch) flour tortillas
10 ounces Monterey Jack cheese, shredded (2½ cups)
Why This Recipe Works
To create an interesting burrito that balanced the usual rich beans and cheese with a fresh, hearty vegetable, we decided to add a pound of flavorful Swiss chard to our filling, simmering the leaves in vegetable broth until tender. The tough stems take much longer to soften than the leaves, so we left them out to save time. To give the filling a cohesive texture, we mashed some of the beans with more vegetable broth. To build a base of savory flavor, we sautéed onion until softened, then cooked tomato paste, garlic, cumin, oregano, and chipotle chile until fragrant before adding the chard and broth to the pan. White rice, cooked in flavorful broth and sprinkled with fresh cilantro, ensured our burritos were satisfying. For the cheese, we chose mild and easy-melting Monterey Jack cheese. We added some to the filling and sprinkled more on top of the rolled burritos, then broiled them until the cheese was melted and browned.
Instructions
- Bring 1¼ cups broth, rice, half of garlic, and ½ 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.
- 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, chipotle, cumin, oregano, remaining garlic, and ½ teaspoon salt and cook until fragrant, about 1 minute. Add chard and ½ cup broth, cover, and simmer until chard is tender, about 15 minutes.
- Using potato masher, coarsely mash half of beans with remaining ½ 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.
- Adjust oven rack 6 inches from broiler element and heat broiler. 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 1½ cups Monterey Jack across center of tortillas, close to bottom edge. Working with 1 tortilla at a time, fold sides of tortilla over filling, then fold up bottom of tortilla, pulling back on it firmly to tighten it around filling and continue to roll tightly into burrito.
- Place burritos, seam side down, on aluminum foil–lined baking sheet, and sprinkle remaining 1 cup Monterey Jack over top. Broil until cheese is melted and starting to brown, 3 to 5 minutes. Serve.
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