Yummy Vegetarian Chimichangas
Ingredients:
* 2 15 oz cans black beans, rinsed and drained
* 2 cups cooked brown rice
* 1/2 cup black olives, sliced
* 1/2 cup corn kernels
* 1 4.5 oz can green chilies
* 1/2 cup green onions, greens and whites chopped
* 1/2 cup fresh cilantro, chopped
* 6 flour tortillas for burritos
* 4 tablespoons olive oil
Preheat oven to broil. In a large mixing bowl, stir together black beans, rice, olive, corn, green chilies, green onions and cilantro. To assemble chimichangas, scoop 1 cup of black bean filling into center of a tortilla. Fold in both ends of tortilla. Then roll up tortilla from one side to the other, locking ends inside. Repeat with remaining tortillas. Spray a cookie sheet with nonstick cooking spray. Place chimichangas seam side down on cookie sheet. Brush tops of chimichangas with olive oil. Broil on middle rack of oven for 3 minutes, until crisp and lightly browned. Remove chimichangas from oven and turn over. Brush with olive oil and return to oven. Broil on middle rack of oven for another 3 minutes, until this side is crisp and lightly browned.
Number of servings: 6
recipe from: http://mexican.betterrecipes.com/crispy-broiled-chimichangas-with-guacamole.html
I modified this recipe by putting in a handful of shredded cheese before I rolled them and put them in the oven and then after they cooked topped them with sour cream and salsa verde, YUM!
Also was really good as leftovers for lunch today :)
* 2 15 oz cans black beans, rinsed and drained
* 2 cups cooked brown rice
* 1/2 cup black olives, sliced
* 1/2 cup corn kernels
* 1 4.5 oz can green chilies
* 1/2 cup green onions, greens and whites chopped
* 1/2 cup fresh cilantro, chopped
* 6 flour tortillas for burritos
* 4 tablespoons olive oil
Preheat oven to broil. In a large mixing bowl, stir together black beans, rice, olive, corn, green chilies, green onions and cilantro. To assemble chimichangas, scoop 1 cup of black bean filling into center of a tortilla. Fold in both ends of tortilla. Then roll up tortilla from one side to the other, locking ends inside. Repeat with remaining tortillas. Spray a cookie sheet with nonstick cooking spray. Place chimichangas seam side down on cookie sheet. Brush tops of chimichangas with olive oil. Broil on middle rack of oven for 3 minutes, until crisp and lightly browned. Remove chimichangas from oven and turn over. Brush with olive oil and return to oven. Broil on middle rack of oven for another 3 minutes, until this side is crisp and lightly browned.
Number of servings: 6
recipe from: http://mexican.betterrecipes.com/crispy-broiled-chimichangas-with-guacamole.html
I modified this recipe by putting in a handful of shredded cheese before I rolled them and put them in the oven and then after they cooked topped them with sour cream and salsa verde, YUM!
Also was really good as leftovers for lunch today :)