Veggie Burrito Bake - Wholistic Woman

Created by Wendy Hammond on March 24, 2016

1 large Clove garlic (minced)
1 medium onion (minced; I substituted about a cup of scallions since, once again, I have oodles of those)
3/4 cup uncooked rice
3/4 teaspoon turmeric
1 Tbs oil
1 1/2 cups broth (turkey, chicken, or veg)
16 cups fresh spinach (loosely packed; I substituted two bunches of Swiss Chard, which was about 16 cups very loosely packed)
1 1/2 teaspoons garlic (minced)
salt and freshly ground black pepper to taste (I omitted this)
2 cups cooked black beans
1 Tbs chili powder
1 cup Monterey Jack cheese (shredded)
4 tortillas

1. Saute\' garlic, onion, rice, and turmeric in oil until onion is tender, stirring often.
2. Add broth and mix well; simmer, covered, until liquid is absorbed (about 15 min for white rice; 40 min for brown rice). Remove from heat, let stand 5 minutes, and fluff with fork.
3. While rice cooks, heat 1 T oil in frypan on high heat. Add garlic and spinach, one handful at a time as it wilts, adding a little water as needed to prevent sticking. Spinach should be moist, with loose leaves, not clumped together.
4. Mix black beans and chili powder in a bowl. Layer ingredients in a 2 quart casserole dish as follows: 1/2 spinach, all the rice, all the beans, remaining spinach.
5. Sprinkle 1 C cheese on top. Cover and bake in a preheated oven at 375F until sizzling, 45 minutes. Or heat in microwave about 10 minutes and let stand for 5 minutes. Serve by spooning into warm flour tortillas and garnish with all the fixins: salsa, sour cream, etc. (Here\'s where I again differed. I realized that the Swiss Chard had cooked down too much to really make two layers that would be even across the pie plate, so I just put the Swiss Chard on the bottom, then the rice layer. I heated the beans in the microwave--forgive me--then added the cheese on top and zapped it for another minute).

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