Buckskin Bean Burrito with Chard, and a daily menu

Tonight's dinner is deeeelish! I made Buckskin bean burritos with chard. Not Core, but very healthy and a good way to get some greens into Jax. It would be good over brown rice or wheatberries instead of in a burrito, sans cheese or bacon, to make it Core.

Buckskin Bean Burritos with Chard
serves 8

For the Beans:
2 c. buckskin beans, soaked, rinsed and picked over (black beans would be a good substitute if buckskin beans aren't available)
2 slices of bacon, or 2 t. healthy oil
1 medium onion, diced
2 cloves garlic, minced
1 stalk celery, diced
1 carrot, peeled and diced
1 red bell pepper, diced
1 T oregano
2 t cumin
4 c. water

Fry the bacon over medium heat in your pressure cooker. Once it is crisp, remove and reserve. Pour out all but about a teaspoon of the fat. Add the onion, garlic, celery, carrot, and bell pepper, and cook until the onion is translucent. Add the spices. Add water and cook at high pressure for 22-25 minutes or until the beans are tender. You can puree some if you like or leave them whole. (There will be lots of extra beans. You can scale back or have leftovers, your call.)

For the Burritos:
1 head chard, sliced into bite sized pieces
1 c. shredded cheese
1 c. salsa
8 whole wheat tortillas

While the beans are cooking, saute the chard until wilted but not done. Crumble the bacon and add it to the chard. Warm the tortillas in the microwave and fill each with a scoop of the beans, a scoop of chard, a bit of cheese and salsa, and wrap up seam side down in a greased 8"x8" pan. Top with more salsa and cheese and bake for 15 or so minutes so the cheese can melt.

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Daily Menu

Breakfast
Baked oatmeal

Lunch
2 c. milk
Turkey, veggies, and rice

Dinner
Burritos
Orange slices