Veggie Burrito Bake

The original recipe from Simply in Season calls for 16 cups of spinach. Unfortunately I don’t get near that much spinach from my CSA. But you know what I do get oodles of? Swiss Chard! So I substituted two bunches of Swiss Chard (one from last week’s pickup, one from this week’s) for this dish.

FOR PRINTABLE VERSION CLICK HERE: Veggie Burrito Bake

1 large Clove garlic (minced)

1 medium onion (minced; I substituted about a cup of scallions since, once again, I have oodles of those)

3/4 cup uncooked rice

3/4 tsp turmeric

1 Tbs oil

1 1/2 cups broth (turkey, chicken, or veg)

16 cups fresh spinach (loosely packed; I substituted two bunches of Swiss Chard, which was about 16 cups very loosely packed)

1 1/2 tsp garlic (minced)

salt and freshly ground black pepper to taste (I omitted this)

2 cups cooked black beans

1 Tbs chili powder

1 cup Monterey Jack cheese (shredded)

1. Saute’ garlic, onion, rice, and turmeric in oil until onion is tender, stirring often.

2. Add broth and mix well; simmer, covered, until liquid is absorbed (about 15 min for white rice; 40 min for brown rice). Remove from heat, let stand 5 minutes, and fluff with fork.

3. While rice cooks, heat 1 T oil in frypan on high heat. Add garlic and spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not clumped together.

4. Mix black beans and chili powder in a bowl. Layer ingredients in a 2 quart casserole dish as follows: 1/2 spinach, all the rice, all the beans, remaining spinach.

5. Sprinkle 1 C cheese on top. Cover and bake in a preheated oven at 375F until sizzling, 45 minutes. Or heat in microwave about 10 minutes and let stand for 5 minutes. Serve by spooning into warm flour tortillas and garnish with all the fixins: salsa, sour cream, etc. (Here’s where I again differed. I realized that the Swiss Chard had cooked down too much to really make two layers that would be even across the pie plate, so I just put the Swiss Chard on the bottom, then the rice layer. I heated the beans in the microwave–forgive me–then added the cheese on top and zapped it for another minute).

Servings: 4

The Verdict: Very spicy and yummy! I could have eaten the rice on its own, but the turmeric really paired well with the bite of the Swiss Chard. DH ate his as a dip with tortilla chips.

Nutrition Facts

Serving size: 1/4 of a recipe (14.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories 444.61

Calories From Fat (28%) 122.73

% Daily Value

Total Fat 13.98g 22%

Saturated Fat 6.33g 32%

Cholesterol 25.14mg 8%

Sodium 627.01mg 26%

Potassium 1204.85mg 34%

Total Carbohydrates 59.03g 20%

Fiber 11.41g 46%

Sugar 2.37g

Protein 22.91g 46%

Related posts:Chard Cheese Bake
Chard Utopia
Black Bean and Rice Skillet