Chimichanga is a tantalizing dish mainly found in northwestern Mexico, where tortillas are always present. Traditionally consisting of a wheat tortilla filled with beans, cheese or beef and refried beans, Chimichanga can be served with a salad or even eaten for breakfast when stuffed with scrambled eggs. This version features a whole wheat flour tortilla filled with bean puree, Asadero cheese and vegetables, with a side salad and green tomato salsa.
Ingredients for 4 portions
- Dried bayo beans 150 g
- Asadero Cheese 50 g
- Chipotle pepper 20 g
- Whole wheat flour tortillas 8
- Iceberg lettuce 100 g
- Tomatoes 50/100 g
- Garlic 10 g
- Sunflower oil 60 ml
- Halls 15 g
- Red onion 50 g
- Green tomatoes 60 g
- Fresh coriander 10 g
- Green chili 10 g
- White onion 20 g
- Black pepper q.b.
Preparation
Soak the beans in water overnight.
Cook them in plenty of water for 45-60 minutes, until tender.
Drain the beans and set them aside.
Wash all vegetables and fresh herbs thoroughly.
Grate the asadero cheese.
Finely chop red onion, chipotle chili without the seeds, andgarlic.
Heat 10 mloil in a saucepan and add the onion. Fry it until it becomes translucent.
Add thegarlic and then the chipotle chili and beans along with a small amount of their cooking liquid.
Mash the beans, reducing them to a puree. Season with salt and pepper.
Cut lettuce into chiffonade and tomatoes into thin wedges.
Blend green tomatoes, fresh cilantro, green chili, and white onion to make a sauce. Season with salt and pepper.
Lay the whole-wheat flour tortilla on a flat surface, spread the bean puree and cheese in the center, being careful not to overdo the amount of beans to prevent them from spilling out.
Roll one side of the tortilla, then fold the two ends together to form a burrito. If necessary, use 1 or 2 toothpicks to keep it in shape.
Brush the chimichangas with a drop of oil and bake them in the oven until lightly browned.
Serve them accompanied by the lettuce, tomatoes and sauce.
To limit our impact on the environment, we advise you to remain within 1 kg CO2-equivalent per meal, including all the courses you eat. Bear in mind that plant-based dishes are more likely to have a low environmental impact.
Even though some of our suggestions exceed the recommended 1 kg CO2-equivalent per meal, that doesn't mean you should never make them; it's the overall balance that counts. Regularly eating a healthy and eco-friendly diet in the long term offsets even the dishes with the most impact, as long as you don't make them too often.