These baked vegetarian burritos are stuffed with a smoky chipotle-seasoned pinto bean and swiss chard filling, lots of cheese, and brown rice. They are then placed under the broiler, topped with even more cheese and baked until crispy!
Watch out, Chipotle.
There’s a new Best Ever Vegetarian Burrito in town.
And I really do sincerely adore the Chipotle sofritas burrito filling, so I am not saying this lightly, buuuuutttttt smoky pinto beans, swiss chard, and SO MUCH CHEESE are where it’s at.
Also, CRISPY CHEESE-TOPPED burrito shells.
Such a simple change, but such a game-changer. Even if you’re just totally not into the idea of a vegetarian burrito (least of all, one with GREENS in it! the horror!), PLEASE try to crispify (<–totally a word) your burritos at least once.
It makes all the difference.
So, I’ve been on a Mexican food kick lately and part of it is that Remy is obsessed with avocados (but only in the form of guacamole OR if they’re topped with a balsamic reduction –> she’s so spoiled). But it’s also because I just really love Mexican food. Duh.
We went out to brunch at a Mexican restaurant a few weeks ago and I was totally depressed at the vegetarian options. There was only one and they wouldn’t omit the meat in the option I really wanted. Annoying.
As a result, I’ve pretty much decided it’s my life mission to make as much Mexican-inspired vegetarian food as humanly possible, and make it taste damn good.
These baked burritos are almost 100% from America’s Test Kitchen’s Complete Vegetarian Cookbook (aka my cooking bible). They are smoky, savory, full of good for you ingredients and oozing cheese out of every bite. They’re basically everything I love in a burrito and I can honestly say that now I can cease my endless New York restaurant search for a vegetarian burrito messiah.
It has arrived.
- 2¼ cups vegetable broth, divided
- ¾ cup brown rice
- 6 cloves garlic, minced, divided
- 1 tsp kosher salt
- 1 tbsp olive oil
- 1 onion, finely chopped
- 3 tbsp tomato paste
- 1 minced chipotle chile in adobo sauce
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 lb Swiss chard, stemmed and sliced into ½-inch wide strips
- 1½ cups cooked pinto beans, divided
- 1 tbsp lime juice
- 6 10-inch flour tortillas
- 10 oz Monterey jack cheese, shredded and divided
- In a small saucepan combine 1¼ cups of the vegetable broth, the rice, half of the garlic, and ½ tsp salt. Bring to a boil. Once boiling, turn heat to low and allow to simmer, covered, until the rice is tender and the broth has evaporated, about 45 minutes. Remove from the heat and allow to sit, covered, for 10 minutes. Fluff with a fork and set aside.
- Meanwhile, heat the olive oil over medium heat until shimmering. Add the onion to the pan and cook until tender, about 4-5 minutes. Stir in the tomato paste, minced chipotle, cumin, oregano, remaining garlic, and remaining salt. Saute until fragrant, about 1 minute. Add the swiss chard and remaining ½ cup of vegetable broth to the pan. Simmer until chard is wilted and tender, about 15 minutes. Stir in the lime juice and pinto beans and cook until heated through. Season to taste with salt.
- Heat the broiler on high. Wrap tortillas in a damp (but clean!) dish towel or paper towels and microwave until warm, about 1 minute. Arrange tortillas on work surface. Divide the bean and chard mixture, rice, and 1½ cups of the cheese in the center of the tortillas. Working with one tortilla at a time, fold the side of the tortilla over the filling and then fold up the bottom edge closest to you and roll as tightly as possible around the filling into a burrito. Place seam-side down on a parchment-lined baking sheet. Repeat with remaining burritos.
- Sprinkle the remaining 1 cup of cheese on top of the burritos. Broil until cheese is melted and starts to brown, about 3-5 minutes. Serve warm.