Chimichanga with Pinto Beans

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.
Chimichanga with Pinto Beans
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 q...

Chimichanga with Pinto Beans

Summary

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  • Coursemain course
  • Cuisinemexican
  • Yield5 servings 5 serving
  • Cooking Time45 minutesPT0H45M
  • Preparation Time20 minutesPT0H20M
  • Total Time1 hour, 5 minutesPT1H5M

Ingredients

Dried pinto beans (or 1 can)
1 cup
Salsa (home made or store bought)
½ cup
Lime juice
1tbsp
Cheddar cheese (I used reduced fat cheddar and monterey jack blend)
1 cup
Salt and pepper
to taste
Flour tortillas
5

Steps

  1. Cook the beans (pressure cooker makes life easy here, but canned beans are far better). Mash the beans and let them cool.
  2. Preheat oven to 400°F.
  3. 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.)
  4. Arrange them on a baking sheet sprayed with cooking spray (cover the sheet with aluminum foil for easy clean up).
  5. Bake for 10-15 minutes per side or until the chimis are golden brown on all sides.
  6. Serve warm with guacamole, salsa and sour cream.
Chimichanga with Pinto Beans

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