Tuesday, October 30, 2012

Chimichanga remake

I've recently been having a lot of fun over on pinterest and found a recipe for bean chimichangas on a friend's wall.  However, upon actually reading the recipe, I found a few things not so healthy so I revamped with good success. Does it compare to the original?  I don't know - I rarely use velveta or refried beans.  Elli enjoyed them as much as she enjoyed the name... I think this recipe could have a bunch of variations depending on what's on hand. 

Jessica's Bean Chimichangas
Serves 4

1 can of black beans
1/4 - 1/2 cup mozzarella cheese
4 burrito sized tortilla
4 tablespoons salsa
1 egg white
1-2 tablespoons oil
Sour cream or additional salsa, if desired

Preheat oven to 300.  Mash beans in a food processor or by hand.  Heat tortillas lightly to help soften.  Take 1/4 of the beans and place in a pile in the middle of your first tortilla, top with 1-2 tablespoons cheese and 1 tablespoon of salsa.  Brush the area around the beans with egg white.  Fold the top and bottom over the beans and then fold in the sides.  Place seam side down on a plate.  Repeat with the other 3.

Heat the oil in a frying pan and place chimichangas seam sides down.  2-4 minutes each side on medium heat should give them a nice golden brown.  Then remove them and place in a baking pan in the preheated oven for about 10 minutes.  Serve warm by themselves or with salsa, sour cream, or some guac. 

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