The Vegetarian Grill--Chimichangas

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Chimichangas on the Grill

 

Recipe By :The Vegetarian Grill, Andrea Chesman, pg 151

Serving Size : 6 Preparation Time :0:00

Categories : The Vegetarian Grill

 

Amount Measure Ingredient -- Preparation Method

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3 tablespoons canola or olive oil

2 cloves garlic -- minced

1 teaspoon ground cumin

3 cups cooked black beans

---or 2 15 oz cans, drained

1 1/2 cups diced tomatoes -- (fresh or canned)

1 tablespoon minced chipotle en adobo -- or to taste

salt & black pepper

8 10 inch flour tortillas

8 ounces Monterey jack cheese -- grated

1/4 cup chopped fresh cilantro

 

Heat 2 tablespoons of the canola or olive oil in a medium-size skillet or

saucepan. Add the garlic and cumin and cook, stirring, until the oil smells

fragrant, about 2 minutes. Add the beans and tomatoes and cook until heated

through, about 10 minutes. Using a potato masher, mash the beans. Then stir

with a wooden spoon to make a fairly smooth mixture. Stir in the chipotle en

adobo and season to taste with salt & pepper.

 

Prepare a medium-low fire on the grill.

 

Heat 1 flour tortilla directly over a gas burner or in a dry skillet over

medium-high heat, turning to warm both sides. Sprinkle about 1/4 cup of the

Monterey Jack in a line across the center of the tortilla. Spread about 1/3 cup

cup of the beans on top. Sprinkle with the cilantro. Fold 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 tablespoon of oil.

 

Transfer the tortillas, seam side down, to the grill, and grill, turning

occasionally, until heated through and browned, about 15 to 20 minutes.

 

Serve hot, passing salsa on the side.

 

 

 

 

Serves 4 to 8

 

 

 

 

 

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Per serving: 579 Calories (kcal); 19g Total Fat; (29% calories from fat); 26g

Protein; 77g Carbohydrate; 34mg Cholesterol; 668mg Sodium

Food Exchanges: 5 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3 Fat; 0

Other Carbohydrates

 

NOTES : Traditionally, chimichangas are deep-fried or 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 you like, keep the fire hot for grilling potatoes or corn as an

accompaniment, and grill the chimichangas off to the side, away from the intense

heat.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0