Black Bean Chimichanga's
Black Bean Chimichanga’s
1 Tbsp. olive oil
1/2 green pepper, diced
1 small yellow onion, diced
1 poblano pepper, diced
4 oz. mushrooms, diced
1 garlic clove, minced
2-15 oz. cans black beans, drained and rinsed
1.5 tsp. cumin
1/4 tsp. coriander
1 tsp. paprika
large pinch of cayenne pepper
Juice of 1/2 lime
1 tsp. sea salt
1/4 tsp. fresh ground black pepper
8 oz. sharp cheddar cheese, shredded (omit for vegan)
1 cup Pico de Gallo (recipe is on the blog or you can use jarred salsa)
1 cup Guacamole (recipe on blog)
Pre-heat oven to 400°.
In a skillet over medium heat, sauté the diced green pepper, yellow onion, poblano pepper and mushrooms in olive oil for approx. 6-8 minutes or until slightly tender, leaving some crunch to the vegetables.
Add in the minced garlic, black beans, cumin, coriander, paprika, cayenne pepper, lime juice, salt and pepper, stir to combine. Saute an extra 1-3 min to allow flavors to meld. Taste mixture and adjust seasonings as desired.
In the middle of a tortilla, add 1.5 oz. shredded cheese, 1/4 cup of the bean and veggie mixture, and a spoonful of pico de gallo (or jarred salsa). Fold the sides of the tortilla-two at a time-to create a pouch.
Place chimichangas on a parchment paper lined baking sheet with the folds face down and bake for 15 minutes. **Brush tops with olive oil for a crispier chimichanga.
Then broil on high for 2 minutes or until tops become golden brown.
**Since my husband usually asks for no cheese in his, I simply omit the cheese step and then the recipe becomes vegan!**