One of our favorite foods is anything Mexican! Tacos, nachos, burritos, quesadillas… you name it We LOVE it! Unfortunately, so much of the Mexican food that we love is not exactly healthy for us and since we aren't getting any younger we have to be a bit smarter about this.
One thing we like and have had prepared many ways is a chimichanga. The traditional Tex-Mex version is basically, a deep fried burrito - stuff'em with meat and cheese, wrap tight and drop in hot oil. We like the thought of a crispy burrito - just not greasy and fried part. Forget the cheese, add beans for protein and fiber, portobella mushrooms for a meaty flavor and lots of veggies.
This is quickly becoming one of our vegetarian favorites for our Meatless Monday meals and this chimichanga recipe is very easy to prepare and if you have ever had a traditional chimichanga, we think you'll be pleasantly surprised at how well this compares to that dish - and we didn't miss the grease one bit!
Our Taco Seasoning is salt free and hand blended from chili powder, domestic paprika, onion, garlic, cumin, brown sugar, black pepper, cayenne and Mexican oregano.
- 2 15 oz cans black or red beans, rinsed and drained - no salt added
- 2 cups cooked brown rice
- 2 cups sliced portobella mushrooms
- 1/2 cup black olives, sliced
- 1/2 cup corn kernels
- 1 4.5 oz can green chiles
- 1/2 cup green onions, greens and whites chopped
- 1 teaspoon Taco Seasoning
- 1/2 cup fresh cilantro, chopped
- 6 whole wheat flour tortillas for burritos
- 2 teaspoons olive oil
- 2 tablespoons fresh cilantro, chopped, for garnish
- 6 tablespoons medium spice salsa, for garnish
- 6 tablespoons guacamole (optional)
- Preheat oven to broil.
- In a large mixing bowl, stir together black beans, mushrooms, rice, olive, corn, green chilies, green onions, Taco Seasoning and cilantro
- Scoop equal amounts of 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 5 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.