from The Complete Vegetarian Cookbook by America’s Test Kitchen
Ingredients:
- 2 1/4 cups vegetable or chicken broth, low sodium
- 3/4 cup long grain white rice
- 6 cloves garlic, minced
- salt + freshly ground black pepper
- 1/4 cup fresh cilantro, minced + more for topping if desired
- 1 tablespoon olive oil
- 1 onion, finely diced
- 3 tablespoons tomato paste
- 1 teaspoon minced chipotle chile in adobo sauce
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 bunch kale or swiss chard, stemmed and leaves chopped into thin ribbons
- 1 – 15 ounce can pinto beans, rinsed and drained
- 1 tablespoon lime juice
- 6 burrito sized flour tortillas
- 10 ounces grated Monterey Jack cheese
- sour cream, salsa, etc. – for serving as desired
Directions:
In a medium saucepan set over medium-high heat, combine 1 1/4 cups broth, rice, half of the garlic, and some salt and pepper. Bring to a boil, then cover and reduce heat to low. Cook for about 20 minutes, until rice is tender and broth has been absorbed. Remove from heat and set aside, covered, for 10 minutes. Add cilantro and fluff with a fork.
Meanwhile, in a large skillet, heat oil over medium heat. Add onion and cook until softened, about 4-5 minutes. Add in tomato paste, chipotle chile pepper, cumin, oregano, remaining garlic, and salt and pepper. Stir everything together for a minute, then add kale and 1/2 cup broth. Cover and let simmer for 15 minutes, until kale has softened.
In a bowl, combine half of the beans and the remaining 1/2 cup broth. Mash with a potato masher until coarse, then fold into kale mixture along with remaining beans and lime juice. Cook, stirring continually, for a few minutes until liquid is mostly evaporated. Stir in rice.
Turn oven on to broil. Line a baking sheet with foil or parchment paper.
Next, assemble burritos. Warm tortillas in the microwave, then divide mixture between tortillas, adding a little cheese inside of each tortilla before rolling into burritos. Place seam-side down on prepared baking sheet, then sprinkle with a little more cheese. Broil until cheese melts and begins to brown, about 3-5 minutes.
Serve with sour cream, salsa, etc. as desired.
Notes:
The prepared burrito filling also freezes well, on its own or in pre-made burritos ready for the oven. To heat later, microwave defrosted burrito filling until hot then prepare burritos with cheese and broil as directed above. Pre-made and frozen burritos can be heated from frozen in the oven at 375 degrees for 20-30 minutes until hot.
The cookbook suggests this recipe serves 6. However, we got at least 10 burritos out of this amount of filling. Our tortillas may have been smaller and/or filled less, so your mileage may vary.
The Pajama Chef 