Baked Burritos with Pinto Beans and Swiss Chard
To balance the rich cheese and beans in these vegetarian burritos, we added hearty, healthy Swiss chard to the mix.
Keywords
- Main Courses
- Southwest (Tex-Mex)
- Mexican
- Latin America & Caribbean
- US & Canada
- Vegetables
- Beans
- Fruits & Vegetables
- Pasta
- Grains
- Rice & Beans
- Vegetarian
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Cooking tools:
- Dutch oven
- Potato masher
- Saucepan
- Stove
- Oven
- Microwave
- Baking sheet
- Aluminum foil
- Kitchen towel
- Mixing bowl
- Fork
- Spoon
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
Ingredients
- 2 1/4 cups vegetable broth
- 3/4 cup long-grain white rice, rinsed
- 6 garlic cloves, minced
- Salt
- 1/4 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 tablespoon lime juice
- 6 (10-inch) flour tortillas
- 10 ounces Monterey Jack cheese, shredded (2½ cups)
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