Brush tops with 2 teaspoons oil. These chimichangas are one of the most requested meals in my house! Lightly spray each chimichanga with the cooking spray (if using), to give them a nice crust and a golden color. from the heat until golden brown, 45-60 seconds. Alternately, you can bake all the chiimichangas (brush with oil first.) Preheat the oven to 425 degrees and place one oven rack on the top third of the oven and the other on the bottom third. Put one tortilla on a plate, put ¼ cup of the chicken/bean mixture on tortilla, about an inch from one edge. Meanwhile, in a large bowl, toss the zucchini with the remaining oil. Line two baking sheets with pa... © 2019 The Six O'Clock Scramble, LLC. Do not brush with oil until ready to bake. Bake for 15 - 18 minutes, or until golden on top. or use an extra can of black beans, baked tofu, or any leftover meat you’d like to use up. These make great lunches! Your email address will not be published. Still they were very good. These can be frozen and baked later. They are that flexible! Fold each tortilla as you would a burrito (first fold in the sides and then roll up the tortilla) and place seam-side down on one of the baking sheets you used for the chicken or zucchini, spraying more cooking spray or using new parchment paper if the food got at all burnt on. We believe that sharing family dinners is one of the most valuable and rewarding things families can do to feel loved, connected and to stay healthy physically and emotionally. Place in 9x13 pan. Serve immediately with a dollop of sour cream and/or a scoop of salsa, if desired. 7 %. Put about ¼ cup of the bean mixture in the center of each tortilla. 14 of 16. You can make them as described below or throw in any vegetables you’ve got aching to be used. The Scramble's family-friendly meal plans. Stir well. Drain beans in colander and rinse thoroughly. These were quite good. Spread 1/2 cup rice mixture just … Heat 10 tortillas in microwave until soft and pliable. Additional details you are missing by not being logged in: Delicious! | PO Box 8523, Silver Spring, MD 20907 | T: 301-893-4086 |, Baked Chicken and Black Bean Chimichangas. Lay out the tortillas. Line two baking sheets with parchment paper or spray them with nonstick cooking spray. Guacamole was fab too. Pans of chimichangas can be frozen before baking. salsa (look for brands with no sugar added). Instructions. Your email address will not be published. I have a friend who makes these almost every week with whatever leftovers she’s got in her fridge, plus some beans and spices. Recipe: Chicken-and-Black Bean Chimichangas. Stir together rice, next 3 ingredients, and, if desired, chicken. View All. Evenly distribute the cheese on top. – Jessica. My only complaint was that there was not a huge amount of filling for 8 wraps, although I’m just noticing now that it calls for fajita sized wraps over burrito sized ones, so that’s probably why I found there wasn’t enough filling. 23.1 g Serve them with guacamole and carrots and with Caramelized Bananas with Walnuts and Maple Syrup for dessert. Convenience items like rotisserie chicken and store-bought salsa help this meal come together in just 20 minutes. This recipe is a keeper for sure. Guacamole with Tortilla Chips and Carrots, Recipe Ingredients for both Main and Side Dishes. These can be frozen and baked later. Your email address will not be published. Privacy Policy, Baked Chicken and Black Bean Chimichangas. Total Carbohydrate Required fields are marked *. can), whole wheat tortillas (use wheat/gluten free, if needed), shredded Cheddar, Monterey jack, or Mexican blend cheese. Microwave for approximately one minute. They are that flexible! Step 2 I have a friend who makes these almost every week with whatever leftovers she’s got in her fridge, plus some beans and spices. Spread the zucchini evenly on the second baking sheet and roast it on the other oven rack for 10 - 12 minutes, or until some pieces are just starting to brown. Let them cool, then wrap each one separately in waxed paper, put 10 or so in a gallon zip lock bag and freeze. Preheat the oven to 425 degrees and place one oven rack on the top third of the oven and the other on the bottom third. of oil, and put it into the oven (you don’t need to wait for the oven to fully preheat). Bake it for 20 - 25 minutes, or until cooked through. These chimichangas also freeze really well, so I usually make a double (or triple) batch and then use them for lunchboxes and nights when we need a super-quick dinner. Or you can bake them and after they cool, wrap each chimichanga separately in waxed paper and freeze. 1 boneless skinless chicken breast, or use an extra can of black beans, baked tofu, or any leftover … Roll one turn, fold edges in, and keep rolling to the other side. I love to make them ahead and then bring them to nighttime soccer practices. ADD YOUR PHOTO. This resulted in a way shorter cook time, but that was a bonus for me at the time. Chicken-and-Black Bean Chimichangas Credit: Photo: Hector Sanchez.

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