Meatless Monday - Black Bean Chimichanga

A staple in my household is the black bean.  We use black beans for tacos, chili, burritos, nachos and even chimichangas.  A Chimichanga is a deep fried burrito filled with assorted ingredients, sometimes served wet with a ranchero sauce or with sour cream and shredded cheese.  The story behind the name is that the founder of El Charro in Tucson Arizona dropped a pastry into a deep fat fryer by accident and started to say a curse word in Spanish, but quickly changed it to Chimichanga.

Here’s my variation of a Black Bean Chimichanga.   **remember to get organic if you can**

Photo Credit - Renee Olson
Ingredients
Flour Tortillas
1 cup white rice
½ cup frozen corn
¼ of an 8 oz pack of Cream Cheese
½ cup shredded white cheese
2-3 Tablespoons of Cilantro
1 can black beans
*Optional*
Red Pepper Flake
Ranchero Sauce
Onions
Sour Cream

Process

Photo Credit - Renee Olson


Add about ¼ of a block of cream cheese to a pot with the black beans and stir gently until melted.

Photo Credit - Renee Olson


Add the chopped cilantro and frozen corn to the pot and mix.  At this point I add about ¼ teaspoon of red pepper flake to make it a little hot.

Photo Credit - Renee Olson


At this point I start my pot of oil heating on another burner.  You’ll want to be really hot.  You’ll see the oil moving but not smoking.

Photo Credit - Renee Olson


After the mixture is mixed completely, grate some of the white cheese for the center of the burrito.  A bit extra can be grated if you plan to use a ranchero sauce and added to the top.

Add the mixture to the center of the burrito and fold the sides in first, then cover with the bottom and roll up.  This video shows a slightly different but good way to stuff and roll a burrito.  I recommend starting with less filling until you get the hang of it.  If it pops open in the hot oil it will be a mess!



Using tongs, carefully place the burrito in the hot oil.  You’ll want to hold it securely but not too tightly until the burrito is golden brown.

Photo Credit - Renee Olson


Place on a paper towel to drain.

Photo Credit - Renee Olson

After both are cooked plate them up and serve.  Cover the top of the burrito with the ranchero sauce, cheese and sour cream or just serve dry.

Photo Credit - Renee Olson


This is a great dish to use left over rice with.  I like to make rice and eggs for breakfast and keep the left over rice to add to my burrito for lunch.

Have you made one of my recipes?  I’d love to hear your feedback.  Want me to try one of yours?  Send me an email at Sosanna@sosannascloset.com.

Namaste & Blessed Be
Sosanna
)O(

Renee Olson

Wife, Witch with the Metal Skills of a Dark Elf. I spend my time working with wire, weaving life and magic.

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