Baked Veggie Chimichanga
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 5
Ingredients
Filling:
  • 1 bell pepper,chopped fine
  • 1 red onion,chopped fine
  • 2 tsp oil
  • 4 garlic cloves, chopped fine
  • 1 jalapeno, chopped
  • Salt to taste
  • ½ tsp red chili powder
  • ½ tsp cumin powder
  • 1-2 tsp Taco seasoning or as per taste
Refried beans:
  • **You can easily use good quality store bought refried beans can.
  • 1 cup pinto beans, soaked overnight in water
  • Salt to taste
  • 1 tbsp olive oil or good quality vegetable oil
  • 1-2 tsp red chili powder
  • 1 tsp cumin powder
  • 2-3 tsp taco seasoning
Red Enchilada Sauce:
  • 3 tomatoes, chopped in big pieces
  • ½ red onion, chopped in big pieces
  • 2 garlic cloves
  • 1 jalapeno
  • 2 tbsp cilantro fresh
  • ½ cup water
  • 2 tbsp yogurt
  • ¾ tsp oregano
  • ½ tsp cumin powder
  • ½ tsp red chili powder
  • 2-4 tbsp ketchup
  • Salt & black pepper to taste
Extras:
  • 5 flour tortillas burrito size
  • Sour cream or yogurt
  • Chopped red onion
  • Shredded cheddar cheese
  • Packet of mexican rice, cooked
  • Guacamole
Instructions
  1. Filling:
  2. Heat oil in a skillet and to it add all the vegetables : garlic, onion, bell pepper, jalapeno and stir. Add pinch of salt and cook vegetables on low until soft. Add the seasonings, stir and adjust as per taste. Keep aside.
  3. Red Enchilada Sauce:
  4. In a high sped blender, add all the red enchilada sauce ingredients and blend on high until smooth. Transfer it to a pot and bring to a boil. Simmer for 5-10 mins until it reaches desired consistency and taste test for seasonings! Keep aside.
  5. Refried beans:
  6. Boil beans in pressure cooker with 2-3 cups of water and a pinch of salt until you hear 5-6 whistles. Make sure your gas is on low. Once beans are fully cooked, using a hand blender blend them. Add spices and oil and mix and taste. Now if it's too thin. cook it to evaporate some water while if it's too thick, add some water, adjust seasonings and cook until it reaches your desired consistency.
  7. Assembly:
  8. Preheat oven to 400F.
  9. Take one flour tortilla. Place few tbsp of beans in the centre. On top place 1-2 tbsp vegetable mixture and then few pieces of finely chopped red onion and some cheese. Close it from all four sides tightly and place on a baking rack (I like to use my grill rack for this). Using a brush, brush them with oil on all sides to get crispier exterior. Repeat with the rest and bake for 15-17 mins flipping after 10 minute mark.
  10. Transfer them to plates and top them with hot red enchilada sauce, onions, sour cream, guacamole, cheese! Go cray with the toppings and enjoy with a side of warm beans, mexican rice!
Recipe by Naive Cook Cooks at http://www.naivecookcooks.com/baked-veggie-chimichanga/