I absolutely love burritos but the problem is how calorie dense they can be. By swapping your typical tortilla for a leafy green chard you’ll slash your calories and get an extra serving of vegetables. These quinoa stuffed chard burritos are wonderfully satisfying despite being extremely low calorie. In place of rice, quinoa is combined with mushrooms and chipotle peppers and simmer together for the filling. In addition to the quinoa you’ll find your standard beans. It all comes together to create a hearty meal. I like to serve my chard burritos smothered in green chili, along with extra greens and fresh tomato slices.
The quinoa filling is my favorite part. Chipotle peppers add depth and smokiness. I get jarred chipotle peppers and use them as needed. I make a lot of Mexican style meals so they really come in handy. I especially like them as a base for salasas. There are two important points to a satisfactory filling. One, make sure your onions and mushrooms are thoroughly cooked before adding the quinoa. Onions need to be completely translucent and soft and mushrooms should be very shrunken. Otherwise they’ll release too much moisture and your quinoa will be mushy. Second point is also about moisture. Make sure the quinoa absorbs all the water before you remove it from the heat otherwise wrapping will be a pain. For the beans you can use my easy crockpot method or you can use canned beans. If you use canned beans give them a rinse and then pat dry to remove extra moisture before stuffing your burritos. I like pinto beans here because they are typically dryer than black beans to begin with because of their larger size.
After you finish cooking the quinoa filling comes the fun part! Stuff those bad boys up. Before I begin stuffing I cut the thick stem off of the chard; the stem is difficult to chew through and gets in the way when wrapping. Chuck your filling into the center of the leaf, along the stem and then wrap like you would any burrito. Chard burritos are easier to wrap than tortilla based burritos because steaming makes the leaves very pliable. Serve stem side up.
Now it is time to serve them up. I prefer them smothered. I used jarred green chili sauce for these chard burritos. Guacamole is delicious! Pico de gallo or any salsa would do as well. Of maybe a creamy vegan tahini-based chipotle sauce would be so yummy. Next time I think I’m going to try them with a tomatillo sauce. The options are endless. I also like to serve them up with the usual burrito accompaniments. Green lettuce and tomatoes and some hot sauce handy.
Behold the full glory of quinoa stuffed chard burritos
It was so hard to take a pretty picture of the inside of a burrito! I hope you get the idea.