I like a nice crisp tortilla sometimes over a soft burrito but chimichanga's are usually deep fried. This is a lighter/healthier version and without all the frying mess. I have made these with rice, beans and just a little bit of meat and a vegetarian version with just "cowboy beans" and a little cheese. Anyway the fillings could be anything --I just thought the method of baking them was worth passing on.
1/4 cup vegetable oil
1 onion, chopped fine
1 (16 oz) can black beans, drained and rinsed
1 (8.8 ounce) pkg Uncle Ben's Ready Rice ( I just used about 3 cups leftover rice)
3 cups shredded chicken (leftovers or rotisserie)
2 teas.minced chipotle chille's in adobo sauce (cut back amount, leave out or used canned green chilies)
1 cup shredded Mexican cheese blend
1/2 cup finely chopped fresh cilantro
salt and pepper
6 burrito size tortillas (I used smaller size for smaller portions. They worked great )
1. (Don't skip this step) Place a rimmed baking sheet in oven and heat to 450 degrees. Heat 2 T oil in large skillet. Cook onion until sot (about 3 minutes) . Stir in rice, beans, chicken and chipotle and cook until heated through (about 3 minutes). Off heat, stir in cheese and cilantro. Season with salt and pepper.
2) Stack tortillas on plate and microwave, covered, until pliable, about 10 seconds. Working with one tortilla brush one side of tortilla with oil . Flip over tortilla and add filling to unoiled side. Fold in sides and roll up tightly. Set aside . Fill all tortillas then place on pre-heated baking sheet. Bake until crisp and golden
8-10 minutes.
YUM! Those look delish! Can't wait to try them!
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