Baked Burritos with Pinto Beans + Kale
The Pajama Chef
The Pajama Chef
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Ingredients

  • 60 minutes
  • 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

Instructions

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