Ingredients Jump to Instructions ↓

  1. 2 ripe Hass avocados

  2. 1 teaspoon lemon juice

  3. 1 tablespoon chopped cilantro

  4. 2 cloves garlic, crushed

  5. 1/8 teaspoon white pepper Chimichangas:

  6. 2 15-oz cans black beans, rinsed and drained

  7. 2 cups cooked brown rice

  8. 1/2 cup black olives, sliced

  9. 1/2 cup corn kernels

  10. 1 4 1/2-oz can green chilies

  11. 1/2 cup chopped green onions, green and white parts

  12. 1/2 cup chopped fresh cilantro

  13. 6 large flour tortillas (for burritos) Olive oil Chopped fresh cilantro, for garnish

  14. 2 cups (medium spicy) salsa, for garnish

Instructions Jump to Ingredients ↑

  1. To make guacamole: Scoop flesh from avocados into small mixing bowl. Mash together with lemon juice, cilantro, garlic and white pepper. Place one avocado pit in the middle of the bowl. Cover with plastic wrap, pressing wrap against surface to prevent darkening. Refrigerate until ready to serve. To make chimichangas: In a large mixing bowl, stir together beans, rice, olives, corn, green chilies, green onions, and the 1/2 cup fresh cilantro. Preheat oven to Broil. To assemble chimichangas, scoop about 1 cup of bean filling onto center of each tortilla. Fold in both ends of the tortilla and roll up, locking the ends inside. Repeat with remaining tortillas and filling. Spray a cookie sheet with non-stick cooking spray. Place chimichangas, seam side down, on the cookie sheet. Brush tops of chimichangas lightly with olive oil. Broil on middle rack of oven for 5 minutes, until crisp and lightly browned. Remove chimichangas from oven and turn over. Brush second side with olive oil and return to the oven. Broil for another 3 minutes, until this side is crisp and lightly browned. Sprinkle 6 dinner plates with some fresh cilantro. Place chimichangas on cilantro. Serve each with about 1/3 cup salsa and 1/3 cup guacamole on top or on the side.


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