I- Man Chimichangas
By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys
A chimichanga is really just a burrito sandwich that you pick up and eat with your hands. Serve these with a green salad for a delicious meal. The beans can be cooked in advance and stored tightly covered in the refridgerator for several days.
I recommend using all organic non GMO ingredients.
Preparation time: 10 minutes
Ingredients:
3 Cups dried pinto beans
4 Cups grated soy cheddar cheese or cheddar cheese
1 Cup salsa
2 Tablespoons fresh lime juice
1/2 Teaspoon freshly ground black pepper
2 Cups sunflower oil
6 8-inch spelt flower tortillas
Cooking time: 10 minutes
Directions:
Place the beans in a large pot with enough water to cover by 1 inch and bring to a boil over high heat.Turn off the heat and let the pot stand, covered, for 1 hour. Rinse the beans, return to the pot and cover with fresh water; bring to a boil and cook stirring often, 1 to 2 hours, until the beans are tender. Drain, mash, and transfer them to a mixing bowl. Add the cheese, salsa, lime juice, pepper, and salt; mix well.
Lay the tortillas on a sheet pan and spread the bean mixture evenly on top, about 1/4 inch thick. For each tortilla, fold in the 2 opposite ends, then roll up to form a burrito.
Heat the oil in a large heavy pan. When the oil is shimmering add the burritos seam side down. When golden on one side, after about 5 minutes, use tongs to turn them and brown the other side, about 3-5 minutes. Do this in batches if necessary, returning the burritos to the sheet pan when they're done. Keep them warm in a 200 degree oven.
Makes 6 Chimichangas
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.