Prepare chard leaves: remove the tough stalk on each chard leaf cutting a "V" shape into the bottom leaf if necessary. Set aside.
Prepare guacamole: remove avocado flesh and mash it together with the juice of half a lime and a pinch of sea salt
Prepare filling: Once the rice has finished cooking, fluff with a fork and set aside. Heat olive oil in a large skillet over medium heat. Add onion, and saute until softened, about five minutes. Next, add the garlic and cook for another minute. Finally, add the chipotle pepper, beans, cherries, cumin, paprika, liquid smoke (if using), and the juice of half a lime. Give everything a good mix, and cook for about five minutes, stirring occasionally, until everything is heated through. Finally, fold in the rice and set aside.
Roll the Charritos: Spread each chard leaf with about t tbsp of guacamole Place about 3-4 tbsp of filling in the center of the chard leaf, and sprinkle with feta and coriander Tuck in the sides of the leaf, and roll upwards to make a little parcel. Continue until all the chard is stuffed (I sometimes have a little filling left over but it makes for great leftovers!)
Serve warm or cold
Recipe by Emma's Little Kitchen at https://www.emmaslittlekitchen.com/black-bean-charritos/