Chimichanga

Chimichanga also known as chimmy chonga is a deep fried buritto that is popular in Tex-mex cuisine and in Mexican states.

When comes to vegetarian, it is prepared with flour tortillas by filling with vegetable, black bean and rice with cheese and spice. Nowadays many restaurants offer non deep fried chimichangas. Many of them bake or shallow fry it. This is shallow fry version which turned out crispier too. Try to add or less any ingredients as per your taste.

Ingredients:

• Black bean - 3/4 cup
• Medium onion - 1, finely chopped
• Red bell pepper - 1/4 cup (or any color)
• Tomato puree - 1/4 cup
• Red chilly powder - 1 tsp
• Coriander powder - 1 tsp
• Salt - to taste
• Tortillas - 5 to 6
• Cheddar cheese - 1/4 cup (I used mexican four cheese)
• Oil - 4 tbsp

Method:

If you are using canned beans discard the water rinse it and use, otherwise pressure cook the black bean or under instruction. After cooked mash it roughly. Do not make it to paste. 

Heat 3 tsp of oil in a non stick pan, add the chopped onion and cook for 2 to 3 minutes. Stir in bell peppers and cook until tender.

Add tomato puree, after 2 minutes add red chilly powder, coriander powder and salt.Then add the mashed beans and stir for 5 minutes, till all the liquid evaporates.

Place the tortilla in a skillet, sprinkle some oil on top and heat on both sides. On one side at the top, add the bean and some grated cheese.

Fold to one half way  and again fold on both sides.

Add some grated cheese on top, for natural glue :) then fold and heat on the hot griddle with 1 tbsp of oil. Cook on both sides in a low-medium flame till crispier or you can deep fry it.

Serve immediately accompanied with salsa or guacamole, shredded lettuce and sour cream.