Slow Cooker Spicy Vegetarian Pinto Bean and Chard Burritos

Directions

Directions for cookingI recommend pre-soaking the beans for best results, but if you forget to soak them, add 1-2 hours more time for cooking the beans. Soak beans overnight in cold water to cover by several inches. The next day, drain beans. Then add them back to the slow cooker with 6 cups water, onion, ground cumin, and garlic powder. Cook on high until beans are quite soft. When the beans are soft, drain them and return to the slow cooker, saving 1/4 cup of the bean cooking water. Add the salsa, salt, and hot sauce . Let beans continue to cook on high while you chop and wash the swiss chard. Cut off chard stems, stack up some chard leaves, and then slice and chop the leaves until you have 6-8 cups of chopped leaves. If you’re using garden chard, wash with a salad spinner. Put the chopped chard leaves in the slow cooker, pressing down to get them all in if needed. Cover the slow cooker and continue to cook on high to wilt the leaves. When they’re all wilted stir to combine and then continue to cook the beans and chard leaves about an hour longer, or until the chard leaves are very soft and beans are nearly falling apart. Check to see if the mixture seems dry and add the saved cooking water if needed. Directions for assemblingThinly slice enough green onions for the number of burritos you’re making. Have grated low-fat mozzarella blend cheese ready. Heat a tortillas in the microwave for a few minutes Lay the softened burrito on a plate or cutting board, add about 1/3 cup of the bean/chard filling mixture, spreading it in a line from the outside edge of the tortilla to about 2/3 of the way down Top with about 2 T grated cheese and 1 T thinly sliced green onions Fold up the end of the burrito, then fold in the sides over the end so you have one open end and one end that’s closed to keep the filling in. Serve hot. The burrito mixture and extra tortillas will freeze well if you don’t eat this all right away.