(This is an older recipe that has been archived on the site, but I am leaving the printer-friendly recipe here so anyone who likes the recipe can still find it.)


  • 1 lb. dry pinto beans (see notes)
  • 6 cups water
  • 1 chopped onion
  • 1 T ground cumin
  • 1 T garlic powder
  • 1 1/2 cup Pace Picante Sauce
  • 1 tsp. salt
  • 2 T Cholula hot sauce (optional, more or less to taste)
  • 8 cups chopped swiss chard leaves
  • 12 Mission Carb Balance Whole Wheat Tortillas (see notes)
  • 1 1/2 cups grated mozzarella blend cheese (see notes)
  • 1/2 cup thinly sliced green onions



  1. I recommend pre-soaking the beans for best results, but if you forget to soak them, add 1-2 hours more time for cooking the beans.  Soak beans overnight in cold water to cover by several inches.  (I just soaked them in the crockery part of the slow cooker.)
  2. The next day, drain beans.
  3. Then add them back to the slow cooker with 6 cups water, onion, ground cumin, and garlic powder.
  4. Cook on high until beans are quite soft.  (I cooked my soaked beans for a little over 4 hours to get them as soft as I preferred.  Unsoaked beans or beans that aren’t fresh may take a couple hours longer for this step.)
  5. When the beans are soft, drain them and return to the slow cooker, saving 1/4 cup of the bean cooking water.
  6. Add the salsa, salt, and hot sauce (if using).
  7. Let beans continue to cook on high while you chop and wash the swiss chard.
  8. Cut off chard stems, stack up some chard leaves, and then slice and chop the leaves until you have 6-8 cups of chopped leaves.
  9. If you’re using garden chard, wash with a salad spinner.
  10.  Put the chopped chard leaves in the slow cooker, pressing down to get them all in if needed.
  11.  Cover the slow cooker and continue to cook on high to wilt the leaves.
  12.  When they’re all wilted (about 30-45 minutes) stir to combine and then continue to cook the beans and chard leaves about an hour longer, or until the chard leaves are very soft and beans are nearly falling apart.
  13.  Check to see if the mixture seems dry and add the saved cooking water if needed.


  1. Thinly slice enough green onions for the number of burritos you’re making.
  2. Have grated low-fat mozzarella blend cheese ready.
  3. Heat a tortilla in the microwave for a few minutes (or for making a lot of burritos at once, I like to wrap them in a double layer of aluminum foil and heat in the oven for about 10-15 minutes.)
  4. Lay the softened burrito on a plate or cutting board, add about 1/3 cup of the bean/chard filling mixture, spreading it in a line from the outside edge of the tortilla to about 2/3 of the way down (leaving about 1/3 of the end to fold up to hold the mixture inside.)
  5. Top with about 2 T grated cheese and thinly sliced green onions (plus extra hot sauce if desired.)
  6. Fold up the end of the burrito, then fold in the sides over the end so you have one open end and one end that’s closed to keep the filling in.
  7. Serve hot.
  8. The burrito mixture and extra tortillas will freeze well if you don’t eat this all right away.

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