Black Bean Potato Chimichangas Recipes

Steps:

• Preheat broiler. In a large microwave-safe bowl, mix beans, rice and corn; microwave, covered, until heated through, 4-5 minutes, stirring halfway. Stir in cilantro, green onions and salt., To assemble, spoon 3/4 cup bean mixture across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Place on a greased baking sheet, seam side down., Brush tops with 2 teaspoons oil. Broil 3-4 in. from the heat until golden brown, 45-60 seconds. Turn over; brush tops with remaining oil. Broil until golden brown, 45-60 seconds longer. If desired, serve with guacamole and salsa.

Steps:

• Preheat the oven to 400 degrees F. Oil a rimmed baking sheet.
• Heat the 2 teaspoons oil in a large skillet over medium heat and cook the onions and garlic, stirring often, until the onions are soft, about 3 minutes. Add the mushrooms, cumin, salt and green chiles. Cook, stirring occasionally, until the mushrooms are soft, 3 to 4 minutes.
• Transfer the mushroom mixture to a large bowl and add both beans, tomatoes, brown rice, cheese, the 1 cup salsa and 1/2 cup cilantro. Stir to combine the filling.
• Place 3/4 to 1 cup of the filling in the center of each tortilla and fold the sides in. Then fold the bottom up to cover the filling and fold the top down.
• Place the chimichangas, seam-side down, on the prepared baking sheet and brush or spray them lightly with oil. Bake until the tortillas are golden brown, about 15 minutes. Serve with sliced avocado, sour cream, extra salsa and cilantro.

Steps:

• Preheat broiler. Coat baking sheet with cooking spray.
• Combine beans, rice, corn, scallions and 1/3 cup of cilantro in medium bowl. Toss.
• Place tortillas on work surface. Place 1 cup of bean mixture down center of 1 tortilla.
• Fold in sides, then roll in tight cylinder. Place chimichanga seam side down on baking sheet. Repeat with remaining tortillas. Brush tortillas with oil.
• Broil in center of oven 3 to 5 minutes, or until crisp and lightly brown.
• Sprinkle with remaining cilantro. Serve with salsa and avocado.

Steps:

• To make Chimichanga Filling:.
• Preheat oven to Broil.
• Heat canola oil in a large non-stick skillet over medium heat. Add Simply Potatoes Diced Potatoes with Onion. Stir to coat the potatoes with the canola oil. Cover with a tight fitting lid and cook for 15 minutes. Stir well every 3 minutes, then replace lid.
• Line the counter-top with 2 or 3 layers of paper towels. When Simply Potatoes are golden brown, remove from heat. Lay out Simply Potatoes on top of the paper towels. Allow to cool for 5 or 10 minutes.
• Meanwhile, in a large mixing bowl, combine black beans, corn, green chilies, green onions and 1/2 cup fresh cilantro. Stir in Simply Potatoes.
• To assemble Chimichangas:.
• Prepare a cookie sheet with non-stick cooking spray.
• Scoop 1 cup of black bean-potato filling into the center of a tortilla. Fold in both sides of the tortilla to partially cover the filling. Then, roll up the tortilla from one end to the other, locking in the sides. Place chimichanga seam side down on the cookie sheet. Repeat with the remaining tortillas.
• Brush tops of chimichangas with olive oil. Broil on middle rack of oven for 3 minutes, until crisp and lightly browned.
• Remove chimichangas from oven and turn over. Brush with olive oil and return to the oven. Broil on middle rack of oven for another 3 minutes, until this side is crisp and lightly browned.
• To make Guacamole:.
• Scoop flesh from avocados into small mixing bowl. Mash together with lemon juice, cilantro, garlic and white pepper.
• Sprinkle 4 dinner plates with fresh cilantro. Place chimichangas on top of cilantro. Serve with a dollop of salsa and guacamole on top of each chimichanga.