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Recipe
Chimichangas On The Grill Recipe
| Servings: 6 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 176g | |
| Recipe makes 6 servings | |
| Calories 519 | |
| Calories from Fat 148 | 29% |
| Total Fat 16.69g | 21% |
| Saturated Fat 6.2g | 25% |
| Trans Fat 0.03g | |
| Cholesterol 25mg | 8% |
| Sodium 221mg | 9% |
| Potassium 1559mg | 45% |
| Total Carbs 62.26g | 17% |
| Dietary Fiber 15.2g | 51% |
| Sugars 3.17g | 2% |
| Protein 31.98g | 51% |
Ingredients Convert Measures
- 3 Tbsp. canola or possibly extra virgin olive oil
- 2 x garlic cloves chopped
- 1 tsp grnd cumin
- 3 c. cooked black beans
- (or possibly 2 [15-ounce] cans, liquid removed)
- 1 1/2 c. diced tomatoes - (fresh or possibly canned)
- 1 Tbsp. chopped chipotle en adobo or possibly to taste
- Salt to taste
- Freshly-grnd black pepper to taste
- 8 x flour tortillas - (10" dia)
- 8 ounce Monterey jack cheese grated
- 1/4 c. minced fresh cilantro
Directions
- Heat 2 Tbsp. of the canola or possibly extra virgin olive oil in a medium-size skillet or possibly saucepan. Add in the garlic and cumin and cook, stirring, till the oil smells fragrant, about 2 min. Add in the beans and tomatoes and cook till heated through, about 10 min. Using a potato masher, mash the beans. Then stir with a wooden spoon to make a fairly smooth mix. Stir in the chipotle en adobo and season to taste with salt and pepper.
- Prepare a medium-low fire on the grill.
- Heat 1 flour tortilla directly over a gas burner or possibly in a dry skillet over medium-high heat, turning to hot both sides. Sprinkle about 1/4 c. of the Monterey Jack in a line across the center of the tortilla. Spread about 1/3 c. c. of the beans on top. Sprinkle with the cilantro. Mix in the sides and roll up the tortilla to enclose the filling. Place on a baking sheet, seam-side down. Repeat with remaining tortillas. Brush the tortillas with the remaining 1 Tbsp. of oil.
- Transfer the tortillas, seam-side down, to the grill, and grill, turning occasionally, till heated through and browned, about 15 to 20 min.
- Serve warm, passing salsa on the side.
- This recipe yields 4 to 8 servings.
- Comments: Traditionally, chimichangas are deep-fried or possibly pan-fried burritos. But there's no need for frying when the heat of the grill can brown the tortilla and give it a lovely crispy texture. A spoonful of chipotle en adobo gives the black beans a special smoky flavor. Chimichangas should be cooked over a low fire. If desired, keep the fire warm for grilling potatoes or possibly corn as an accompaniment, and grill the chimichangas off to the side, away from the intense heat.
