Chimichangas

Fried Burritos

Mushroom & Pinto Bean

Ingredients

Veggies

  • 1 cup dried or 2 cans pinto beans
  • 4 tbsp butter
  • 1+ lbs mushrooms
  • 1 yellow onion
  • 3 poblano peppers

Seasoning

  • optional/secret: tomato paste
  • 4-6 garlic cloves
  • salt, pepper, cayenne
  • 1⁄2 tsp cumin
  • 1 1⁄2 tsp chili powder
  • 1⁄2 tsp oregano
  • 4 oz cheese
  • 1 egg yolk

Also

  • 6–8 flour tortillas
  • 1 egg white
  • vegetable oil for sautéing and pan-frying
  • 2 avocados
  • 1 lime
  • sour cream

Method

Night Before

  • Soak the beans in a mixing bowl with 2–3” of water over them

Prep

  • Boil the beans in salted water until soft (~11⁄2 hours) and drain
    • or drain and rinse canned beans
  • Dice the mushrooms
  • Dice the onion
  • Dice the peppers
  • Grate the cheese
  • Get a large pot for cooking the filling
  • Get a nonstick pan for frying the burritos
  • Get a medium mixing bowl for mixing the filling
  • Line a baking sheet with a silicone mat

Make the filling

  • Set the pot over medium heat and melt the butter
  • Add mushrooms and cook until the water comes out and they brown for a few minutes
  • Some tomato paste as a secret ingredient will help create a fond
  • Add onions and peppers
  • Season with salt, pepper, cayenne, cumin, chili powder, oregano
  • Crush in garlic
  • Cook on medium-high heat until the veggies are tender and browned
  • Add a couple tsp of water to the pan to deglaze
  • Transfer to a mixing bowl
  • Add cheese, egg yolk, and beans and mix it all together
  • Taste and adjust seasoning

Assemble burritos

  • Warm up a tortilla on both sides
  • Pile filling into the center of the tortilla
  • Fold one side over almost in half
  • Brush on egg white to help it seal
  • Fold in both ends towards the center, and roll it over to create a rectangular packet
  • Transfer to baking sheet

Pan Fry and Bake

  • Set the stick pan over medium heat with some vegetable oil
  • Preheat the oven to 400°F
  • Fry each side for a couple of minutes, just to get them brown and toasted
  • Transfer back to the baking sheet
  • Bake at 400°F for 12–15 minutes (until puffed and lightly browned)
  • Make guacamole while waiting

Chicken & Mushroom

Ingredients

Meat & Veggies

  • 1⁄2 yellow onion
  • 2 poblano peppers
  • mushrooms
  • 2 boneless skinless chicken breasts

Seasoning

  • salt, pepper, cayenne
  • 1⁄4 tsp cumin
  • 1⁄2 tsp chili powder
  • 1⁄2 tsp oregano
  • cold water to deglaze pan
  • 4 oz cheese
  • 1 egg yolk

Also

  • 6–8 flour tortillas
  • 1 egg white
  • vegetable oil for cooking veggies and pan-frying the burritos
  • sour cream, salsa, and/or guacamole for garnish

Method

Prep

  • Dice the onion
  • Dice the peppers
  • Dice the mushrooms
  • Dice the chicken into 1 cm chunks
  • Grate the cheese
  • A stick skillet for cooking the filling
  • A medium mixing bowl for mixing the filling
  • Another stick pan for pan-frying
  • A baking sheet lined with a silicone mat

Make the filling

  • Set the stick skillet over medium heat with some oil
  • Add onions, peppers, mushrooms
  • Cook until the moisture is gone and the mushrooms are brown
  • Season with salt, pepper, cayenne, cumin, chili powder, oregano
  • Transfer veggies to a mixing bowl and brown the chicken breast
  • Add a couple tsp of water to the pan to deglaze
  • Transfer the chicken to the bowl with the veggies
  • Add cheese and egg yolk and mix it all together

Assemble burritos

  • Warm up a tortilla on each side
  • Pile filling into the center of the tortilla
  • Fold one side over almost in half
  • Brush on egg white to help it seal
  • Fold in both ends towards the center, and roll it over to create a rectangular packet
  • Move to baking sheet

Pan Fry and Bake

  • Set the stick pan over medium heat with some vegetable oil
  • Preheat the oven to 400°F
  • Fry each side for a couple of minutes, just to get them brown and toasted
  • Transfer back to the baking sheet
  • Bake at 400°F for 12–15 minutes (until puffed and lightly browned)