Beans 'n Greens Burritos part 2

In Mark Bittman's Food Matters Cook Book, he lists variations to try for Beans 'n Greens burritos.  One of them was chard, chickpeas and pimenton instead of kale, black beans and chile powder.  I've always been intrigued by this variation and finally decided to try it.  So, here you go.  See my original post at http://insearchoftheperfectmacaroniandcheese.blogspot.com/2012/02/beans-n-greens-burritos.html

Beans ‘n Greens Burritos (chard variety)

Ingredients:

-4 large or 8 small whole wheat flour tortillas 
-2 tbsp. olive oil
-1 onion, chopped
-1 tbsp. minced garlic (3-4 cloves)
-1 tbsp. pimenton
-salt and black pepper
-1 bunch of chard (about 1 pound), roughly chopped
-2 cups cooked or canned garbanzo beans, drained, liquid reserved
-1/2 cup crumbled queso fresco or feta cheese, optional

Procedure:

1)Preheat oven 300F. Stack tortillas and roll them up in a sheet of aluminum foil. Place them in the oven to warm while you cook the filling.
2)Heat oil in a large skillet over medium heat. When it's hot, add onion and garlic and cook, stirring occasionally, until soft and beginning to color, 5-10 minutes. Sprinkle with pimenton and salt and pepper. Add the chard and cook, stirring occasionally, until leaves wilt and release their liquid, about 5 minutes. Stir in the chickpeas, and mash them with a fork or potato masher, adding a spoonful of the reserved liquid if the mixture seems dry.
3) To roll each burrito, lay a tortilla on a flat surface and put 1/4 of mixture (or 1/8 if using the small tortillas) on the third closest to you.  Sprinkle with some of the cheese.  Fold the tortilla over from the bottom to cover the beans and greens, then fold in the 2 sides to fully enclose them finish rolling and put the burrito seam side down on a plate.

Note: These freeze well.  Just wrap them individually in foil or wax paper and freeze in a tightly sealed container.  Reheat in the microwave or oven.

A couple of notes and one tangent:

a) Pimenton is smoked paprika.  I do not have pimenton, so I used regular paprika and cayenne pepper.  It worked.
b) I used brown rice instead of tortillas.  I've done this several times for the kale and black bean mixture, and it works equally well with the chard and chickpeas mixture.  This has definitely become one of my "go to" meals.
c) I love that Mark Bittman gives variations on his recipes.  So awesome to be able to make several things off of one recipe!  Julia Child does this as well.

Overall, I enjoyed it although perhaps not as much as the original kale and black bean mixture.  I am finding that I am liking kale more and chard less.  It used to be the opposite.  Not saying that there is anything wrong with chard, just that my tastes have changed.  However, I definitely enjoyed the taste of a flavored chickpea with brown rice.  Now that was a combo I could've eaten all day...

Beans 'n Greens chard variation

It tastes quite good on top of brown rice.