A chimmichanga is basically a deep-fried burrito. Small ones are often served as an entrée in Tex-Mex joints.
This recipes replaces deep-frying for a little pan-frying and oven time instead. We’re trying to stop the greasy-cheese fest most often associated with the chimmichanga and replace it with some salad and love.
You could be super predictable and smother this in sour cream and guac, but I prefer to enjoy the balance of flavours and the contrast of the crisp, tangy salad.
A little of your favourite hot sauce however, and the world is a nice place.
Prep time – 15 min Cooking time – 40 mins
Ingredients – makes 8
1 can 400g can of whole black beans – drained and rinsed well.
1 red capsicum – diced fine.
4 cloves garlic – crushed
10 slices of pickled jalapeno – chopped roughly
1 cup cooked brown rice
2 tsp smoked paprika
1 tsp ground cinnamon
2 tsp ground cumin
Oil for sauteing
8 medium flour tortillas
2 cups grated mature cheddar cheese
Pre – heat the oven to 180°c.
Start by sauteing the capsicum, garlic and jalapeno until soft and aromatic. Add the spices and beans and cook for a further 5 minutes, stirring constantly. Add the brown rice and stir through well. Remove from the heat, add salt and pepper. Transfer this mixture to the fridge for about 20 minutes. Or you could make it the day before also.Pre-heat a fry-pan to a medium heat.
Lay out the tortillas, flat on a clean bench. Share the cheese out evenly, making a square in the middle of the tortilla, covering about half the surface area. Now portion out the bean mix evenly over the cheese.
To roll – take the bottom edge and fold it into the middle. Tuck it under the mixture and pull it back towards yourself, at the same time forming a flat, cylinder shape.
Roll forward 2 cm. Fold the left and right edges towards the middle, about 2 cm. Now continue rolling forward. Leave the chimmichanga to rest, with seem side down.
Add about 1/2 a centimetre of oil to the pan, fry the chimmis seem side down first until light brown. Carefully turn it a couple of times, cooking to light brown on each side. Place these in the oven on baking paper, seem side down, for 10-15 minutes. Season with a little salt and serve whilst hot.
Tomato and Coriander Salad
4 de-seeded and sliced tomatoes, 2 red radish – sliced fine, 1/4 red onion – sliced fine, 2 cups washed and picked coriander leaves, juice of 1 lime, a pinch of salt.
Toss all the ingredients gently in a bowl. Serve on or next to your chimmichangas.
*The tortillas will burn quickly if the oil is too high. Keep an eye on it.
*Any sort of bean could replace the black bean, and the rice doesn’t need to be brown. It’s just my personal choice. I am brown rice people.
*If your coriander is a couple of days old and looks a bit sad, it’s not too late. Make some ice water and remove the ice. Place the coriander in the water and refrigerate for 30 minutes. Drain well and use straight away. If you leave the ice in the leaves will burn.