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.