The Meat Eater looked at his plate and said ‘what is it?’ ‘A chimichanga’, I said. He said that didn’t really tell him much so I explained it was a tortilla filled with kale and beans and peppers and he relaxed a little.
When I got to the ‘carefully fold up the sides of the tortillas to make parcels’ bit, I thought it was going to be a disaster (you should see me trying to wrap presents) but, yay, they came out perfectly.
I served them with plain rice and a tomato salsa.
Smoky bean chimichangas (serves 4)
(Taken from Vegan – 100 Every Day Recipes)
2 tbsp olive oil
2 onions, sliced
1 green pepper, deseeded and sliced
1 red pepper, deseeded and sliced
400g canned black beans, drained and rinsed
2 tsp chilli powder
2 tbsp vegetable oil, plus extra for frying
150g kale, shredded
Juice of 1 orange
4 large soft tortillas
salt and pepper
- Heat the olive oil in a large frying pan over a medium-low heat. Fry the onions and peppers for 10-12 minutes, or until the onions are translucent but the peppers are still quite firm. Stir in the drained beans and chilli powder, cook for a further minute, then remove from the heat.
- Heat the vegetable oil in a small wok over a high heat. Stir-fry the shredded kale with the orange juice for 4 minutes, or until wilted. Season to taste with salt and pepper.
- Divide the cooked kale between the tortillas, making a neat pile in the middle of each flatbread. Top the greens with a layer of the bean mixture. Then carefully fold up the sides of the tortillas to make parcels.
- Heat a small amount of vegetable oil in a large frying pan over a medium heat. Fry the chimichanga parcels briefly on both sides (starting with the side where the folds are visible) until crisp and golden.
(Taken from BBC Good Food website)
4-6 medium tomatoes, peeled and finely chopped
1/4 – 1/2 medium red onion, very finely chopped
1 small garlic clove, crushed
Small splash of white wine vinegar
Squeeze of lime juice
Salt and pepper to taste
Mix all the ingredients together and leave in the fridge until it’s served.