Crispy Black Bean Chimichangas With Simply Potatoes

Submitted by chefkk1000

"Ready, Set, Cook! Special Edition Contest Entry: I love deep fried crispy foods, but my waistline doesn't. This is a healthier twist on a delicious meal."

 

• Ready In: 36mins
• Ingredients: 16
• Yields: 4 chimichangas
• Serves: 4

ingredients

• Chimichangas

• 2 teaspoons canola oil
• 1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
• 1 (15 ounce) can black beans, rinsed and drained
• 1⁄2 cup corn kernel
• 1 (4 1/2 ounce) can green chilies
• 1⁄2 cup green onion, greens and whites chopped
• 1⁄2 cup fresh cilantro, chopped
• 4 large flour tortillas (Burrito size)
• 4 tablespoons extra virgin olive oil

• Guacamole

• 2 ripe Hass avocadoes
• 1 teaspoon lemon juice
• 1 tablespoon fresh cilantro, chopped
• 2 garlic cloves, crushed
• 1⁄8 teaspoon white pepper

• Garnish

• fresh cilantro, chopped
• salsa (mild, medium or hot, to taste)

directions

1. To make Chimichanga Filling:

2. Preheat oven to Broil.
3. Heat canola oil in a large non-stick skillet over medium heat. Add Simply Potatoes Diced Potatoes with Onion. Stir to coat the potatoes with the canola oil. Cover with a tight fitting lid and cook for 15 minutes. Stir well every 3 minutes, then replace lid.
4. Line the counter-top with 2 or 3 layers of paper towels. When Simply Potatoes are golden brown, remove from heat. Lay out Simply Potatoes on top of the paper towels. Allow to cool for 5 or 10 minutes.
5. Meanwhile, in a large mixing bowl, combine black beans, corn, green chilies, green onions and 1/2 cup fresh cilantro. Stir in Simply Potatoes.

6. To assemble Chimichangas:

7. Prepare a cookie sheet with non-stick cooking spray.
8. Scoop 1 cup of black bean-potato filling into the center of a tortilla. Fold in both sides of the tortilla to partially cover the filling. Then, roll up the tortilla from one end to the other, locking in the sides. Place chimichanga seam side down on the cookie sheet. Repeat with the remaining tortillas.
9. Brush tops of chimichangas with olive oil. Broil on middle rack of oven for 3 minutes, until crisp and lightly browned.
10. Remove chimichangas from oven and turn over. Brush with olive oil and return to the oven. Broil on middle rack of oven for another 3 minutes, until this side is crisp and lightly browned.

11. To make Guacamole:

12. Scoop flesh from avocados into small mixing bowl. Mash together with lemon juice, cilantro, garlic and white pepper.
13. Sprinkle 4 dinner plates with fresh cilantro. Place chimichangas on top of cilantro. Serve with a dollop of salsa and guacamole on top of each chimichanga.