Chard and Pinto Bean Burritos

Team: Brown Burrito Bears

Host School: The Sharon Academy Middle School

Age Group: Middle School


Chard and Pinto Bean Burritos
2-1/4 cups vegetable broth
3/4 cups long grain rice
6 garlic cloves minced
a few pinches of salt
1/4 cup fresh minced cilantro
1 tablespoon vegetable oil
1 onion chopped fine
3 tablespoons tomato paste
1 tablespoon ground cumin
1 teaspoon chipotle chile in adobo sauce
1 teaspoon dried oregano
1 pound Chard, stemmed, leaves sliced into one inch strips
1 15-ounce can pinto beans rinsed
1 tablespoon lime juice
6 10-inch tortillas
10 ounces of monterey jack cheese shredded (2-1/2 cups)  
Basic Guacamole

2 ripe avocados, pitted and peeled.
1/4 cup minced cilantro.
1/4 cup diced plum or roma tomatoes (about 1 large tomato)
1/4 cup diced white onions.
1/2 lime, juiced.
1 teaspoon salt.
1 jalapeno, seeded and diced (optional)

Pepper/Chipotle spicing (1-2 Tbsp in chard mixture)
2 small fresh peppers
1 T. chipotle powder (use more or less to taste, this is spicy as it is)
1 T. smoked paprika
1 T. ground cumin
1/2 T. kosher salt
1/2 T. garlic powder
1 t. oregano
1 t. ground coriander
2 tbsp apple cider vinegar
1Tbsp tomato paste

Preparation Instructions

1.  Bring rice, broth, 1/2 the garlic, and salt to boil.  Cover and reduce heat.
cook 20 minutes.  Remove from heat and let sit for 10 minutes.
Add Cilantro and fluff the rice, then cover again to keep warm
2.  Heat oil in fry pan over medium heat, and add onion and stir 
until beginning to brown, about 5 minutes.  Stir in Tomato Paste, 
cumin, chipotle, oregano, remaining garlic, 1/2 teaspoon salt.  
heat thoroughly.  Add Chard and 1/2 cup of broth, cover and
simmer until chard is tender, about 15 minutes.
3.  Using a potato masher, coarsely mash 1/2 of the pinto beans with
remaining 1/2 cup of broth in bowl.  Then stir into chard mixture.
Cook and stir constantly until liquid is nearly evaporated, about
3 minutes.  Remove from heat, stir in lime juice and remaining beans, 
cover to keep warm.
4.  Line cookie sheet with foil, spread tortillas out, and warm in oven
for about one minute, just until pliable.  Spread tortillas out on counter,
mound warm rice, chard-bean mixture, and 1-1/2 cups of the cheese on the
tortillas.  Fold and roll tightly into burrito.
5.  Place burritos seam side down on foil covered baking sheet previously
used to warm tortillas.  Sprinkle remaining cheese on top of burritos, and 
place in oven for 5 minutes to melt cheese.  Serve.
Dice and chop vegetable ingredients and combine in bowl.  Mash 
avocado and combine with chopped ingredients and lime.
Stir thoroughly and serve.