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.
1cupCheddar cheese(I used reduced fat cheddar and monterey jack blend)
to tasteSalt pepperand
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.