Baked Pinto Bean and Swiss Chard Burritos

I like to try to do meatless meals at least one night a week at our house and these burritos are perfect when it comes to having a vegetarian option that in no way tastes or feels vegetarian.  If you didn't mention to somebody that you were doing a vegetarian dinner, they would have no clue and wouldn't miss the meat at all in these burritos.  One thing I really love about this recipe is the use of swiss chard, which I had never cooked before but had always wanted to try because it is almost always available at the farmer's market and it is so colorful and bright.  The recipe is from a new cookbook I bought called "The Complete Vegetarian Cookbook" by America's Test Kitchen, so I knew going into this recipe that it would probably turn out amazing and I can't wait to try out more meatless meals to add options to our vegetarian nights.
 

Baked Pinto Bean and Swiss Chard Burritos

2¼ cups vegetable broth, divided
¾ cup brown rice, rinsed
6 cloves garlic, minced, divided
1 teaspoon kosher salt
¼ cup minced fresh cilantro
1 tablespoon vegetable oil
1 onion, finely chopped
3 tablespoons tomato paste
1 teaspoon minced chipotle chile in adobo sauce
1 tablespoon ground cumin
1 teaspoon dried oregano
1 lb. Swiss chard, stemmed and sliced into 1-inch wide strips
1½ cups cooked pinto beans (1 15 oz. can), rinsed, divided
1 tablespoon lime juice
6-7 10-inch flour tortillas
10 oz. Monterey jack cheese, shredded (about 2½ cups), divided

In a small saucepan over medium-high heat, combine 1¼ cups of the broth, the rice, half of the garlic, and ½ teaspoon of the salt. Bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the broth has been absorbed, about 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add the cilantro and fluff with a fork to incorporate. Cover to keep warm.

Meanwhile, in a Dutch oven, heat the oil over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in the tomato paste, chipotle, cumin, oregano, remaining garlic, and the remaining ½ teaspoon of salt. Cook until fragrant, about 1 minute. Add the chard and ½ cup of the broth, cover and simmer until the chard is tender, about 15 minutes.

Using a potato masher or a fork, coarsely mash half of the beans with the remaining ½ cup of broth in a bowl, then stir into the pot. Cook, stirring constantly, until the liquid is nearly evaporated, about 3 minutes. Off the heat, stir in the lime juice and remaining whole beans. Cover to keep warm.

Adjust an oven rack to 6 inches underneath the broiler element and heat the broiler. Wrap tortillas in a damp dish towel and microwave until warm and pliable, about 1 minute. Lay warm tortillas on a work surface. Mound warm rice, chard-bean mixture and 1½ cups of the cheese in the center of the tortillas, close to the bottom edge. Working with 1 tortilla at a time, fold the sides of the tortilla over the filling, then fold up the bottom of the tortilla, pulling back on it firmly to tightly wrap around the filling and into a burrito.

Place the burritos seam side down on a foil-lined baking sheet. Sprinkle the remaining 1 cup of cheese over the top. Broil until the cheese is melted and starting to brown, 3-5 minutes. Serve warm with sour cream and guacamole.