1 1/2tspkosher salt*start with half if your canned tomatoes have salt added
1 1/2cupsbasmati ricerinsed and drained
1bunch swiss chardstems and leaves separated and coarsely chopped
1bunch baby spinachcoarsely chopped
salt and pepper
6large flour tortillas
1 28-oz/796 mL can refried beansgently warmed
2ripe avocados mashed with salt and juice of 1 lime
shredded cheddar cheese
jarred salsa and/or hot sauce
chopped green onion and/or cilantro
Puree tomatoes, water, shallot and garlic in blender and until smooth. Stir into rice in a medium saucepan, and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until tender, about 25 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Sauté chard stems and red pepper until mostly softened, about 4 minutes, then add chopped chard and spinach leaves (in batches, if necessary). Season with salt and pepper.
To assemble burritos, arrange tortillas on a workspace and divide refried beans, rice, and vegetables evenly among them. Top with avocado, pickled jalapenos, cheese, sour cream, salsa and green onion/cilantro. Fold in sides, then roll up tightly.