Chimichangas

This is a hard time of year to figure out “what’s for dinner”.   We are tired of salads and things tossed on the grill that we have been eating all summer, but since its been in the 90’s, it still doesn’t’ seem right to have soups and stews.  If you ever lived in Tucson, you will remember these giant deep fried burritos.. served enchilada style for a real gut buster.

So, this is not the same thing, not at all.  But they are very good, easy to make, and great for getting out of the dinner rut.

The original version called for jarred salsa, but I generally make with a mix of red peppers, green chili’s, and onions to keep them tomato free.  Either way is good.  I tend to use more vegetables than called for (big surprise). I usually do it without meat, but  if you happen to have some leftover grilled or roasted meat  you can chop it up and through it in too.

Baked Veggie Chimi’s

3 servings

1 can (15 oz) black or pinto beans, drained and rinsed
2 tablespoons sliced olives
1 can (7oz) diced green chilies
½ cup (+) of shredded cabbage or coleslaw mix
½ cup shredded sharp cheddar cheese
½ cup roasted (or not) red pepper (from a jar is OK), diced *
4 green onions, sliced thin  *
2 tablespoons cilantro *
Cumin or chili powder to taste *
3 flour tortilla’s (large) or 4 or 5 if they are medium or small
* or can use ½ cup of salsa

Garnish (pick a couple):
Sour cream or Plain yogurt
Shredded cabbage mixed with cilantro
Sliced avocado
Salsa

Pre-heat oven to 425F.

In a bowl, mix everything up to the tortilla’s.  Heat the tortilla’s in the microwave (about 30 sec).  Put 1/3 of the bean mixture in a tortilla and wrap. Put seam side down on a lightly oiled baking sheet or parchment paper. Repeat with remaining tortillas.  Spray or brush or rub chimi’s lightly with olive or other oil. Bake until crisp and brown, about 15 minutes. Top with garnishes.