INGREDIENTS
1/4 cup
Cilantro, fresh
6 cloves
Garlic
1
Onion
1 tsp
Oregano, dried
1 15 ounce can
Pinto beans
1 lb
Swiss chard
3 tbsp
Tomato paste
2 1/4 cups
Vegetable broth
1 tsp
Chipotle chile in adobo sauce
1 tbsp
Lime juice
3/4 cup
Brown rice
1 tsp
Kosher salt
1 tbsp
Vegetable oil
1 tbsp
Cumin, ground
6
10-inch flour tortillas
10 oz
Monterey jack cheese