When I left for Jiu-Jitsu class last night, I asked Laura to steer clear of the kitchen. I had a plan to make the final recipe from my most recent group of recipes. Because this season has supplied us with so much in the garden, I’ve been sort of sporadic with the more “formal” recipes on this site. This one, however, was one I pulled out of a cookbook.
I knew I didn’t have that much time. I get back from class around 8:30, so in order to prepare something before midnight, I needed a recipe that wasn’t too involved. I think this one fit the bill. I’d say the preparation time is about 30 minutes.
To be honest, I wasn’t sure if I was going to post this one. I thought “burrito” and wondered how I would get a decent photo. I’ve had difficulties with these types of things in the past and I didn’t want to get all caught up in something that wasn’t going to produce a site-worthy photo that late at night. I figured, though, that I could take some pictures along the way and if they came out well, good. If they didn’t, I could scrap them and enjoy the dinner. I think they ended up better than I could have asked for, so here they are. I’m glad it worked out too because this is a great recipe.
The good news is that I was able to use some of our Swiss Chard from the garden out back. This dish calls for 1 pound of it and I’m happy about that. Any time I can use something we have plenty of, I’m thrilled.
There’s flavor in this dish. It’s got lots of garlic, but not an overwhelming amount. It’s cooked in, so it’s much more subtle than you’d expect. There are also some great spices that elevate these burritos from something ordinary to something extraordinary. Did I just say that?
The fact that vegetable broth is used for so many areas is great. It gets infused into some of the more prominent ingredients, such as the rice and the chard mixture. That aspect really brings things to another level.
Finally, I’m not sure I’ve ever eaten pinto beans. I probably have, but just haven’t realized it. I’d say they’re pretty good. Nothing to complain about and they actually had flavor and tasted good. I think they were a fine choice for this recipe.
I pulled this one from America’s Test Kitchen‘s vegetarian bible that’s called The Complete Vegetarian Cookbook. The more I flip through the pages is this book, the more I realize how much of a value it is. I can’t recommend it highly enough.
Makes: 6 Burritos
2 1/4 Cups Low Sodium Vegetable Broth
3/4 Cup Long Grain White Rice, Rinsed
6 Teaspoons Garlic, Minced
Regular Table Salt
1/4 Cup Fresh Cilantro, Chopped
1 Tablespoon Regular Olive Oil
1 Large Sweet Onion, Chopped
3 Tablespoons Tomato Paste
1 Teaspoon Chili Powder
1 Tablespoon Ground Cumin
1 Teaspoon Dried Oregano
1 Pound Swiss Chard, With Stems, Cut into 1/2 Inch Wide Strips
1 15-Ounce Can Pinto Beans, Rinsed
1 Tablespoon Lemon Juice
6 10-Inch Soft Flour Tortillas
2 1/2 Cups Monterey Jack Cheese, Shredded
Before you begin, I want you to take a bird’s eye view of this recipe. Everything you do for the first 90% is for the filling. I’m sure you know what you like when it comes to burritos. If there’s a spice that’s your favorite, please feel free to add it. I wouldn’t go with any more than 1 teaspoon, just to be safe. If there’s an herb that you think would go well in the filling, use that too. This is how great recipes are made.
Prepare the Rice
In a medium sized saucepan, bring 1 1/4 cups broth, the rice, 3 teaspoons of minced garlic and 1/2 teaspoon of salt to a boil over high heat. Once it’s boiling, reduce the heat to low and cover. Let simmer for about 20 minutes until the rice is tender and the liquid is absorbed. At this point, remove the pan from the heat and let sit for 10 more minutes covered. After that, add the cilantro and mix well.
Prepare Chard Mixture
In a large skillet with fairly high walls (and a cover), add the olive oil. Warm over medium heat. Once the pan and oil are to temperature, add the onion and cook for 5 minutes while stirring. Add tomato paste, chili powder, cumin, oregano, remaining garlic and 1/2 teaspoon salt. Cook for one more minute. After that, add the Swiss chard and 1/2 cup broth.
Once all the ingredients are in the skillet, cover it and cook for about 15 minutes until everything is tender.
Next, mash up half of the canned beans with 1/2 cup of broth and add them to the skillet. Stir them into the chard mixture. Cook for another 3 minutes, while stirring, until the liquid has evaporated. Then, remove the skillet from heat and add the lemon juice and the rest of the beans from the can.
Arrange an oven rack so it’s about 6 inches from the broiler. Then, turn the broiler onto low.
Arrange all 6 tortillas on a large work area side by side. Then, divide the rice and add one part to each tortilla. Do the same with the chard mixture. Finally, place 1 1/2 cups of cheese (divided) to the tops of the ingredients you just added.
When all the ingredients have been added to the tortillas, roll each one up tightly and place, seam side down, on a large baking sheet. Sprinkle the remaining 1 cup of Monterey Jack cheese on top of the burritos and place in the oven for about 3 to 5 minutes. You just want the cheese to melt and brown slightly. When that happens, remove the baking sheet from oven, turn off heat and serve.
The Final Burritos
These came out really well. I liked them a lot. They didn’t take long to prepare and they’re extremely filling. There’s a lot of diversity going on inside these burritos, so I’d say they’re interesting. Definitely on my “to cook again” list.
Are you interested in taking a look at some more vegetarian burrito recipes? If so, check out these great posts:
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