Chimichanga is a deep fried burrito usually stuffed with rice, beans, vegetables and cheese. Wiki says “According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say chimichanga, the Spanish equivalent of thingamajig”.
Instead of deep frying my chimis, I baked them and I have to say that I didn’t miss the fat or the calories in the baked version.
Dried pinto beans – 1 cup (or 1 can)
Salsa – ½ cup (home made or store bought)
Lime juice – 1tbsp
Cheddar cheese – 1 cup (I used reduced fat cheddar and monterey jack blend)
Salt and pepper – to taste
Flour tortillas – 5
- Cook the beans (pressure cooker makes life easy here, but canned beans are far better). Mash the beans and let them cool.
- Preheat oven to 400°F.
- Combine beans, salsa, cheese, lime juice, salt and pepper in a bowl. Spread the bean mixture on one half of a tortilla, tuck the tortilla over the mixture; fold the sides; roll the tortilla to make a wrap. (Use a toothpick to tuck the loose end if needed.)
- Arrange them on a baking sheet sprayed with cooking spray (cover the sheet with aluminum foil for easy clean up).
- Bake for 10-15 minutes per side or until the chimis are golden brown on all sides.