My Mom's Incredible, Famous Chimichangas

This recipe...is home.

Tortilla

Ingredients

• 1 cup all purpose flour
• 1 cup whole wheat flour               
• Water

Instructions

• Mix all the ingredients together to make dough. 
• Roll out tortillas and partially cook them. (Can be made a week in advance and kept frozen if needed.)

*You can also use store-bought flour tortillas.

                 

Filling

Ingredients

• 4 canned light/dark kidney beans
• 3-4 large broccoli crowns (chopped)
• 1(regular size) white/yellow onion (chopped/diced)

Instructions 

• Hand mash kidney beans. 
• Add chopped broccoli and onions and hand mix evenly.

(I prefer to use my hands because it’s easier and everything mixes more evenly.)

Cooking Instructions

• Place 2-3 tablespoons of the filling into the middle of a tortilla. 
• Fold the two ends (sides) towards the middle of the tortilla and cover the filling. Press firmly.
• Tightly fold the remaining two sides towards the middle of the tortilla so that they overlap the previously folded sides. Flip the chimichanga so that all of the ends are on the bottom and therefore do not come undone. You should end up with an envelope/box shape. 
• To cook the chimichangas, fry them in oil or bake them (spray with Pam) until golden brown.

Sauce

Ingredients

• 2 cans (29ozs) Hunt’s tomato sauce
• 2 cups mild/medium picante salsa
• 1 tbsp Paprika
• 1 tbsp Sugar                          
• 2 tbsp green spring onions
• 2 tbsp chopped cilantro
•  5-6 packets of taco bells sauce (optional)

Instructions

• Mix everything in a big pot and let it stand for few hours.
• Start heating about an hour before serving and bring it to boil few times. 
• Let simmer.                                                                                                         

    

Spanish Rice

Ingredients

• 3-4 tbsp olive oil
• 3 cloves of garlic (sliced)
• ½ packet of taco seasoning
• 1.5 cups of frozen peas and carrots
• 1.5 cups of medium rice (soak 15 minutes before cooking
• Salt to taste

Instructions

• Heat a wok or any big open non-stick pot. 
• Add olive oil and chopped/sliced garlic. 
• Cook the garlic till it changes its color (don’t brown it). 
• Add taco seasoning, peas and carrots and cook for about 1-2 minutes. 
• Drain and add the soaked rice. 
• Mix everything together and add 1 cup of water. 
• Add salt according to your taste. 
• Cover and let the rice cook on medium heat. (Make sure to check every few minutes. If the rice is still uncooked and there is no water in the pot add ½ cup of water again and let it cook. If the rice is cooked and there is still water in the pot, uncover the increase the heat to let water evaporate.)

Time to eat!

Instructions

• Place cooked chimichanga onto a plate and cover with sauce. 
• Add Mexican cheese and sour cream on top. 
• Serve with a side of Spanish rice, a small salad, and guacamole (See our recipe). 
• Enjoy!