Oh my goodness, I am ridiculously excited about so much that is going on here. Burritos, meatless meals galore, and one heck of a cookbook. We’ll get to the burritos momentarily but first, let’s chat about the fact that America’s Test Kitchen, the source of the several of my most favorite and treasured cookbooks, recently released The Complete Vegetarian Cookbook. I have been anticipating this release for months, ever since I learned that they were working on this book.

You may be wondering why I am so enthused since, it is true, I am not a vegetarian. However, I love vegetarian food and we continue to eat more and more meatless meals all the time. As a result, I’m always on the lookout for good sources for vegetarian recipes. It’s safe to say, I feel like I finally hit the jackpot with this book. As I said, I do enjoy many meatless meals, but sometimes they don’t sound quite satisfying enough. This is much more than just pasta and salad. What most impressed me upon flipping through this book the first time is how many awesome recipes it held (over 700, actually!) that I knew would be entirely satisfying and packed full of flavor. In fact, I was apparently making all sorts of gasps and exclamations as I paged through – Ben and the kids got quite a kick out of it.

Once that was done, it was time to start cooking. I have already made several recipes from the book and have a few more on our menu for this week. It was hard to choose one to share with you but in the end, it had to be burritos right? Now, vegetarian burritos can be a bit tricky. They need to be hearty and flavorful to measure up to their meaty counterparts. This recipe uses an extremely delicious filling of rice, pinto beans, swiss chard and monterey jack cheese that is spot on in flavor, texture, and satisfying-ness (that’s a word, right?) I used brown rice to keep the filling whole grain and it worked wonderfully. We truly adored these! And what made them even better is that they were fabulous as leftovers too. Next time I will probably make a double batch and freeze the extras.

So, are you interested in winning a copy of The Complete Vegetarian Cookbook? If so, head on over to the giveaway page to enter. We’re giving away two copies! 

Full disclosure: This giveaway is sponsored by America’s Test Kitchen with Annie’s Eats. I did receive a copy of The Complete Vegetarian Cookbook for the purposes of the review. As always, all text and opinions are my own. 


  • 2¼ cups vegetable broth, divided
  • ¾ cup brown rice, rinsed
  • 6 cloves garlic, minced, divided
  • 1 tsp. kosher salt
  • ¼ cup minced fresh cilantro
  • 1 tbsp. vegetable oil
  • 1 onion, finely chopped
  • 3 tbsp. tomato paste
  • 1 tsp. minced chipotle chile in adobo sauce
  • 1 tbsp. ground cumin
  • 1 tsp. dried oregano
  • 1 lb. Swiss chard, stemmed and sliced into 1-inch wide strips
  • 1½ cups cooked pinto beans (1 15 oz. can), rinsed, divided
  • 1 tbsp. lime juice
  • 6 10-inch flour tortillas
  • 10 oz. Monterey jack cheese, shredded (about 2½ cups), divided


  • 01

    In a small saucepan over medium-high heat, combine 1¼ cups of the broth, the rice, half of the garlic, and ½ teaspoon of the salt. Bring to a boil. Cover, reduce the heat to low and cook until the rice is tender and the broth has been absorbed, about 45 minutes. Remove from the heat and let sit, covered, for 10 minutes. Add the cilantro and fluff with a fork to incorporate. Cover to keep warm.

  • 02

    Meanwhile, in a Dutch oven, heat the oil over medium heat until shimmering. Add onion and cook until just beginning to brown, about 5 minutes. Stir in the tomato paste, chipotle, cumin, oregano, remaining garlic, and the remaining ½ teaspoon of salt. Cook until fragrant, about 1 minute. Add the chard and ½ cup of the broth, cover and simmer until the chard is tender, about 15 minutes.

  • 03

    Using a potato masher or two forks, coarsely mash half of the beans with the remaining ½ cup of broth in a bowl, then stir into the pot. Cook, stirring constantly, until the liquid is nearly evaporated, about 3 minutes. Off the heat, stir in the lime juice and remaining whole beans. Cover to keep warm.

  • 04

    Adjust an oven rack to 6 inches underneath the broiler element and heat the broiler. Wrap tortillas in a damp dish towel and microwave until warm and pliable, about 1 minute. Lay warm tortillas on a work surface. Mound warm rice, chard-bean mixture and 1½ cups of the cheese in the center of the tortillas, close to the bottom edge. Working with 1 tortilla at a time, fold the sides of the tortilla over the filling, then fold up the bottom of the tortilla, pulling back on it firmly to tightly wrap around the filling and into a burrito.

  • 05

    Place the burritos seam side down on a foil-lined baking sheet. Sprinkle the remaining 1 cup of cheese over the top. Broil until the cheese is melted and starting to brown, 3-5 minutes. Serve warm.

  • RES88

    These look amazing!

  • Beth

    Keeping this one in mind for next summer – Swiss chard is one thing that our garden produces each year! :)

  • Lakeisha Bing

    I cannot wait to try these. My brother grows Swiss chard. They look amazing!

  • Melissa Brooker

    This is right up my alley! I cant wait to make these!!

  • Angela

    Sounds and looks delicious.

  • CarrieN

    I was looking for something for dinner and these will be perfect. Anything from ATK is usually great so i am really excited.

  • cookie_o_clock

    These sound great! I’m imagining them smothered in some green chile. Yum! I’m so glad ATK released a veggie cookbook, as I love their recipes but they are very meat focused.

  • This has my stomach growling already:) Can’t wait to try these out myself!

    XO – Sarah

  • Amanda Brewer

    Hi Annie, it may be an oversight but you usually link your homemade tortilla recipe whenever a recipe calls for tortillas. They are so much better than store bought!

  • Bryn

    Do you freeze your extra chipotles? I tend to shy away from using them bc I hate wasting food when such a small amount is used in a recipe. When I buy them I end up making a weeks worth of Mexican foods which is fine for my husband, but the kids start to get a little fed up! Or maybe is there a spice that can be used in recipes calling for them? Thank you for any advice!

  • annieseats

    We just store them in an airtight container in the fridge and they keep well for a looong time. Months, really. I’m sure you could freeze them as well. I still make Mexican at least three nights a week, but it has nothing to do with my chipotles – I just love it!

  • annieseats

    Good call, I will add it!

  • Bryn

    Thanks! When I open a can of anything I feel like I immediately start the Heebie Jeebies countdown. Good to know they store well.

  • Stacey Lee

    I think the first sentence should have the rice listed.

  • annieseats

    Thanks! Fixed.

  • Chelvi

    This is a very good idea. I love burritos because of all the things that go inside it, but I hate it at the same time because the flour tortillas are soft and stick in the mouth. Baking would give a really nice crispy taste. Definitely on my list for the weekend. Thanks for the post and idea!

  • HilaryDave Little

    Any chance you have tried these with you corn tortillas? Thanks!

  • annieseats

    No, but I’m 99% sure they wouldn’t work with corn. They are more delicate and I just can’t see them standing up to a burrito situation. Best for tacos, I think.

  • Samantha E.

    I’m weirdly anti-pinto beans, but I may try this with black beans. Thanks for the recipe!

  • Shari

    Hi Annie, hope you had a great vacation. I just wanted to share a recipe idea with you for a salad. I recently went to a salad shoppe in Dc called Sweetgreens and had a salad called guacamole greens. The salad was fairly simple mesclun mix, romatoes, avocado, red onions, cilantro, grilled chicken and crushed tortilla chips and fresh squeeze of lime juice. The star of the meal was the cilantro lime jalapeño vinaigrette. I recreated this salad at home and I used a recipe from the blog, Blogging over thyme. It was a great base to the salad dressing, but I added an additional jalapeño with seed, it was not spicy at all and very flavorful! Hopefully you will love it. I will be making your recipe this weekend :-)

  • The.Boy got me this book for my birthday in February (he knows me too well) and I can’t stop cooking from it!! I actually planned to make these this week before seeing your post. I’m sure we will love them!

  • Erin

    I received my copy of the ATK cookbook last week and was so excited for all of the new recipes – but also totally overwhelmed! 700 recipes, and I had no idea where to start. I can always count on you to post the best, I will have to try these soon! Looking forward to all of your favorites from the book!

  • Shari

    Omg this was so good, gonna make it again on Friday. Made it with your tomatillo salsa and guacamole recipe!

  • Kelly

    Holy cow, Annie, this is the best burrito I’ve ever eaten! The texture was great, almost chimichanga-ish!

  • Donna

    These were absolutely delicious and no one even missed the meat!!! They will definitely be on our regular menu! Thank you once again for not only a great recipe but for another great idea!

  • Amanda Brewer

    We tried these once already and loved them. I am quadrupling the recipe today and freezing them for quick and easy meals when life (i.e. my toddler) is being difficult.

  • Melissa Brooker

    I made these tonight and they were DELISH! My husband, who usually doesn’t love meatless meals, didn’t even miss the meat. The flavour was amazing, and it made a pretty well rounded meal!

  • I made these last week and we loved them! I made a double batch, and got 20 burritos, so my freezer is stocked! I’m looking forward to easy dinners when I return to work from maternity leave soon. (Not so much looking forward to the return to work part.)

  • Meghan

    I just picked up this cookbook and holy smokes, you’re right! Everything sounds amazing. I can’t wait to start cooking my way though it.

  • Cori

    please tell me that you are coming out with a cookbook! I have been following your website for years now, and everything I make comes out delicious! Thank you for the tasty recipes!

  • Christelle Keating Cole

    Made these tonight and they were awesome! I’m always looking for another meatless Monday idea (one the hubby won’t scoff at!). I only rolled and broiled 3 of the burritos and plan to freeze the rest. What’s the best way to reheat them? Thanks!

  • annieseats

    We usually reheat in the microwave but you could use the oven as well. Either way works. So glad you enjoyed them!

  • Melinda Z.

    I’m SO excited for lunch today, because I have one of these as leftovers. Is it bad that it’s 10am and I want to eat it now? Dee. Lish. Us. This is going into regular rotation in our home. And I think I might need to look into ordering this cookbook! Thanks, Annie!!

  • Kim

    ANNIE (all caps totally necessary to convey my enthusiasm) – I’ve had this recipe saved forever, and the stars finally aligned to make it tonight. This has easily slid into the ranks as one of my favorite recipes from your blog ever…thanks for sharing! These will be on repeat in our house – they are just so so delicious!

  • Melissa Brooker

    I LOVE THESE! I made them for dinner last night and my meat loving husband was a little wary, but he loved them just as much as i did! I couldn’t believe how delicious and easy they were! I can’t wait for lunch today for the leftovers! I will make these again for sure!

  • Kim

    Annie, I’m sure I’ve commented on this post before…but this recipe is such a staple in our home, and it’s currently in progress again tonight. I’m finding such comfort in cooking good food that makes us happy in a time where I’m struggling to make sense of the world. I wanted to let you know that I appreciate your presence here – and I enjoy cooking your recipes more than ever as you’ve shared more of your “outside of the kitchen” views and voice with us. Thank you!