Pinto Beans and Chard

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Pinto beans and chard in the Instant Pot for a tasty and quick meatless Monday meal. Not just for Mondays but any day you want a fast meal. Pinto beans and chard is a recipe I adapted to the Instant Pot and it’s a family favorite. I was a little skeptical when I saw the ingredients and it was meatless, but I thought what have I got to lose. Of course, you can always add meat to make the carnivore in your family happy, Boy, am I glad I didn’t let my skepticism get in the way.

One thing I love to do with this burrito is to put it in the airfryer and let the outside get crispy. Make it a chimichanga by adding enchilada sauce. Whichever way you serve it everyone will be happy.

I can go out to the garden and grab Swiss chard, cilantro and oregano for this recipe. The chipotle and cumin are what really gives the pinto beans and chard the kick it needs. If you are thinking I don’t want to buy a whole can of chipotle peppers for this recipe. You can freeze what you don’t use for another recipe.

I think the best part of making this recipe is the fact that you only have to use 1 pot. The Instant Pot! Which means it is a great weeknight meal. It’s quick cooking, just don’t forget to allow that extra time for the pot to come to pressure. In about 40 minutes you can have dinner on the table. The only mess is a couple of knives, cutting board and the pot from the Instant Pot.

Pinto Beans and Chard

Quick and healthy pinto beans and chard filling that I will use to make burritos. So delicious!

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Course Main Course

Servings 6 servings

Ingredients

  

• 1 Tbsp Olive Oil
• 1 Onion-diced
• 6 cloves Garlic-minced
• 1 tsp Salt
• 1 cup Brown rice-long grain
• 2 1/2 cups Vegetable or chicken broth
• 1/4 cup Cilantro-fresh and chopped
• 3 Tbsp Tomato paste
• 1 tsp Chipotles in adobo-minced
• 1 Tbsp Cumin-ground
• 1 tsp Oregano dried or 1 Tbsp fresh
• 1 lb Swiss chard-stems removed. leaves cut into strips
• 28 oz Can pinto beans-rinsed with half smashed and half left whole
• 1 lime-juiced
• 6 10" flour tortillas
• 8 oz Monterey Jack cheese-shredded

Instructions

 

• Stem chard and cut leaves into strips
• Rinse beans then smash half and leave the half whole. Set aside.
• Add olive oil to Instant Pot/pressure cooker and use the sauté function to sauté onion and garlic until softened-I do about 4 minutes for onion and then add the garlic so the garlic doesn't burn.
•  Add salt, rice, broth, cilantro, tomato paste, chipotles, cumin, oregano, and chard to the pot.
• Stir, lock the lid and set to high pressure for 22 minutes.
• When time is up let the pressure naturally release for 10 minutes then quick release the remaining pressure.
• Stir in the pinto beans and lime juice.
• Preheat oven to 400' or I use my airfryer.
• Scoop 1/2 cup of filling into the middle of the tortilla add the cheese.
•  Roll up your burrito and place seam side down on greased tray.
• Repeat with the balance of your burritos and bake for minutes in oven or about 5 minutes per side in the airfryer (just watch so they don't burn).

Notes

 I usually serve this with a garnish of tomato, cilantro, jalapenos, lettuce, salsa, sour cream and lime wedges.

If you have leftovers or make a double batch this freezes really well. I just freeze the filling minus the cheese. Then when I want a quick meal just defrost and start at step 8. 

I use the Instant Pot 6qt. This is my youngest daughter Hannah’s favorite recipes. If she was on death row this would be her last meal but I would have to add extra cheese. You don’t miss the meat!

Keyword burritos, Instant Pot, meatless, pinto beans, swiss chard, vegetarian