These are meatless chimichangas. This recipe comes from Pati Jinich of Pati's Mexican Table on PBS.
- 59.16 ml vegetable oil, divided
- 59.14 ml 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
- 473.18 ml refried beans (canned or homemade)
- 59.14 ml water
- 473.18 ml manchego cheese or 473.18 ml chihuahua cheese or 473.18 ml monterey jack cheese or 473.18 ml light cheddar cheese, shredded
- 12 flour tortillas, medium size (sometimes labeled for fajitas)
- pico de gallo
- sour cream
- shredded cheese
- 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.
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.
We are a Mexican food loving family and this hit the spot. Great to have another dish in the rotation; I mixed cheddar and mozzarella for the cheese and otherwise followed the recipe. Easy to prepare and put together. It would also be an easy meal to prep in advance.I served with salsa, guacamole and salsa, plus some leftover beans and shredded cheese.
This was a family effort: LL and DS made the chimis, DH and DD each set up a plate to photograph (hence two views) and we all enjoyed them. We used a blend of Monterey Jack and Cheddar cheeses. Flavor was terrific; soft filling and tough tortilla required a steak knife and fork to cut gracefully; served with sour cream and pico de gallo, looked festive on the plate.