Recipe by threeovens
These are meatless chimichangas. This recipe comes from Pati Jinich of Pati's Mexican Table on PBS.
Top Review by Chef Buggsy Mate
Made this for dinner last night... very tasty and simple to do. I did add a little ground cumin and cayenne pepper to the beans along with the jalapeño and some minced onion. Once made, I topped them with some green salsa and a dollop of sour cream. Will definitely be making these again as it helps to jazz up a plain bean and cheese burrito. Made and reviewed for the August 2013 AUS/NZ Recipe Swap.
- 4 tablespoons vegetable oil, divided
- 1⁄4 cup white onion, chopped
- 1 jalapeno peppers (more or less to taste) or 1 serrano chili, seeded and chopped (more or less to taste)
- 1 garlic clove, minced
- 2 cups refried beans (canned or homemade)
- 1⁄4 cup water
- 2 cups manchego cheese or 2 cups chihuahua cheese or 2 cups monterey jack cheese or 2 cups light cheddar cheese, shredded
- 12 flour tortillas, medium size (sometimes labeled for fajitas)
- pico de gallo
- sour cream
- shredded cheese
Directions See How It's Made
- Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes.
- Add chile and garlic; stir about 1 minute.
- Add refried beans and water; stir and chop to fully combine, then turn off heat.
- Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side.
- Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up.
- Fold in the sides, then continue rolling; flatten slightly with your hand.
- Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side.
- Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.