Swiss Chard, Pinto and Bacon Burritos
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
These burritos are amazing on their own, but even better with a cold beer and a side of fresh guacamole and chips. A note on herbs and spices: Epazote can be found at most Latin or Hispanic grocery stores and markets. The Mexican herb has a distinct, earthy taste (in a good way), and is often used to season a variety of dishes such as soups, stews and beans. A little goes a long way. Crushed Aleppo pepper is Mediterranean in origin, with a moderate heat level and a wonderful tangy-sweet flavor.
Ingredients
  • 2-3 strips bacon, diced
  • 2-3 swiss chard leaves, chopped
  • 16 oz can pinto beans, drained
  • a few dashes dried Epazote
  • a few dashes Hawaiian pink sea salt, or to taste (may sub regular sea salt or Kosher salt)
  • a few dashes crushed Aleppo pepper, or to taste
  • 2-3 tbsp sour cream
  • 2 large tortillas
  • ⅓ cup crumbled Cotija cheese
  • optional add-ins: avocado, salsa, hot sauce, etc.
Instructions
  1. Add the diced bacon to a large, heavy pan, and cook over medium heat until it just begins to brown. Add the chopped Swiss chard and sauté with the bacon until soft and wilted. Stir in pinto beans, salt, Epazote and Aleppo pepper. Cook and stir until the beans are hot and everything is mixed together. Spread 1-2 tablespoons sour cream onto each tortilla, cover each one with half the pinto and chard mix, and sprinkle each one with half of the crumbled Cotija. Roll it all up! Enjoy.
Recipe by dramatic pancake at https://www.dramaticpancake.com/swiss-chard-pinto-and-bacon-burritos/