Black Bean Potato Chimichangas |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ready, Set, Cook! Special Edition Contest Entry: These chimichangas are baked not fried. Great for dinner or lunch, kids love them. I like to make a extra batch to keep in the freezer, they are excellent reheated. Serve with sour cream and salas...and a little extra cilantro for garnish. Ingredients:
1 (20 ounce) package simply potatoes diced potatoes with onion |
1 (15 ounce) can black beans, drained and rinsed |
1/2 cup corn |
1 jalapeno, seeded and minced |
1/2 cup cilantro, chopped |
1 tablespoon cumin |
1/4 teaspoon oregano |
1/4 teaspoon salt |
2 cups monterey jack cheese, shredded |
12 large flour tortillas |
1/2 cup vegetable oil |
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl combine all ingredients, except oil and tortillas.
3. Divide potato bean mixture between tortillas.
4. Roll up tortillas in a burrito fashion and place on a sheet pan. Allowing at least a 1 1/2 inch space between chimichangas.
5. Brush each chimichanga very well with vegetable oil.
6. Bake 35-40 minutes until golden brown. Allow to rest for five minutes after baking.
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