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Crispy Broiled Chimichangas with Guacamole

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Submitted by: kk1000

 

These chimichangas are vegetarian friendly and extremely quick and easy to make. They also come with a great guacamole recipe.
 

Ingredients

  • Guacamole:
  • 2 ripe avocados
  • 1 teaspoon lemon juice
  • 1 tablespoon cilantro, chopped
  • 2 cloves garlic, crushed
  • 1/8 teaspoon white pepper
  • Chimichangas:
  • 2 15 oz cans black beans, rinsed and drained
  • 2 cups cooked brown rice
  • 1/2 cup black olives, sliced
  • 1/2 cup corn kernels
  • 1 4.5 oz can green chilies
  • 1/2 cup green onions, greens and whites chopped
  • 1/2 cup fresh cilantro, chopped
  • 6 flour tortillas for burritos
  • 4 tablespoons olive oil
  • 2 tablespoons fresh cilantro, chopped, for garnish
  • 2 cups medium spice salsa, for garnish

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Method

Guacamole: Scoop flesh from avocados into small mixing bowl. Mash together with lemon juice, cilantro, garlic and white pepper. Place one avocado pit in middle of bowl. Cover tightly with plastic wrap and refrigerate until ready to serve. Chimichangas: Preheat oven to broil. In a large mixing bowl, stir together black beans, rice, olive, corn, green chilies, green onions and cilantro. To assemble chimichangas, scoop 1 cup of black bean filling into center of a tortilla. Fold in both ends of tortilla. Then roll up tortilla from one side to the other, locking ends inside. Repeat with remaining tortillas. Spray a cookie sheet with nonstick cooking spray. Place chimichangas seam side down on cookie sheet. Brush tops of chimichangas with olive oil. Broil on middle rack of oven for 5 minutes, until crisp and lightly browned. Remove chimichangas from oven and turn over. Brush with olive oil and return to oven. Broil on middle rack of oven for another 3 minutes, until this side is crisp and lightly browned. Sprinkle 6 dinner plates with fresh cilantro. Place chimichangas on top of cilantro. Serve each with 1/3 cup salsa and 1/3 cup guacamole on the side.

 

Notes: It's prettier to dollop the salsa and guacamole on top of the chimichanga, but it will make the tortilla soggy. So it's best to let the dinner guests scoop and dip their own condiments as they eat.

 

Number of Servings: 6

 

Submitted by: kk1000 ()

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