Whenever we go for Mexican, I always order chimichangas. I think its partly because I love the way the word sounds and mostly because I love the way the tortillas bake. A good chimichanga won’t crack apart, but will still be soft. We had fun making these and short of the sour cream you see in the finished photos, they are completely vegan. You know I’m not one for titles or prescribed lifestyles, but I’m really proud that Neil and I have made such a seamless routine of meatless meals. It can be done, and you don’t have to feel like you’re missing out.
8 flour tortillas (get the bigger size)
1 cup rice, cooked according to instructions
½ c chopped onion
1-15 oz. can black beans, rinsed and drained
1-15 oz. can refried beans
1 cup whole kernel corn, frozen or fresh
1 medium tomato, chopped
1 cup purchased green salsa or red salsa
2 cups cheese of your choice
Homemade seasoning (good for tacos too!)
¼ cup ancho chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp crushed red pepper flakes
1 tsp dried oregano
2 tsp paprika
2 Tbsp ground cumin
2 tsp sea salt
1 tsp black pepper (optional)
- 1. Preheat oven to 425 F. Coat a baking sheet with nonstick cooking spray or a silicone mat. Wet tortillas and heat for 30-45 seconds to soften. This will allow them to be more flexible.
- 2. For the filling, mix the seasoning, rice, black beans, corn and onion. Add a little bit of the salsa for moisture and stir.
- 3. To assemble, spread about 3 tablespoons of refried beans on each tortilla and spoon 1/3 cup of the filling into each just below the center. Fold bottom edge up and over filling. Fold opposite sides in and over filling. Place tortillas seam-side down on prepared baking sheet.
- 4. Bake for 10-12 mins or tortilla appears golden brown and crisp. Serve with preferred toppings. Makes 8 awesome chimichangas.
These have lasted us three days, which for as busy as we’ve been is awesome. They even taste better the second day as leftovers. Next time I’ll probably brush a little olive oil on them. I would have this time but Neil put me on restriction because I overdid it with another dish the other day and almost started a fire in the oven. I’ll post that recipe later (without finished photos obviously). If you want a preview, just watch this.
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