Baked Burritos with Pinto Beans and Swiss Chard
A hearty vegetarian bake featuring earthy greens and melted cheese
Why This Recipe Works
Swiss chard provides an earthy, robust counterpoint to creamy pinto beans and melted cheese. Baking the burritos ensures a crisp exterior that holds up to the hearty filling.
Instructions
Heat the oil in a large skillet over medium heat. Add the onion and chard stems and cook until the onion is translucent and the stems are tender, about 5 to 7 minutes.
Stir in the garlic, chili powder, and cumin. Add the chard leaves and cook, tossing frequently, until they have fully wilted and any excess moisture has cooked off.
Remove the skillet from the heat and fold in the beans and half of the cheese until the mixture is well combined.
Spoon the filling into the center of each tortilla, roll them tightly, and arrange them seam-side down in a baking dish. Top with the remaining cheese.
Bake at 400°F until the edges of the tortillas are crisp and the cheese is melted and beginning to brown, about 15 minutes.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days.
Can I make this ahead of time?
The filling can be made 1 day ahead and stored in the refrigerator. Assemble burritos just before baking.
What substitutions can I make?
- Swiss chard: Spinach
- pinto beans: Black beans
