Vegetarian Black Bean And Corn Chimichangas Recipe: A famous Mexican-style food called chimichangas is made with flour tortillas filled with a tasty meat mixture. To make a burrito, the tortilla is folded and rolled around the filling. It is then fried in veggie oil. Annabelle Randles, who created this dish, has swapped out the meat for a hearty mix of black beans, bell pepper, corn, tomatoes, and brown rice.Â
Randles uses smoked paprika and cayenne pepper to give this dish a tasty smoky and spicy kick. The fresh and zesty flavors of the cilantro and lime go well with it.
When you fry these black bean and corn chimichangas, the crunchy outside and soft, flavorful inside make for a great mix of textures.
It’s best to eat these chimichangas right away, while they are still warm and crispy. Randles says that to keep the crispiness of leftovers, you should warm them in a regular oven, toaster oven, air fryer, pan, or dish. Do not put them in the microwave because they will get soft.
Vegetarian Black Bean And Corn Chimichangas Recipe
Ingredients
- 2 ½ cups vegetable oil, divided
- 1 cup finely chopped onion
- 3 garlic cloves, grated
- ¾ cup frozen corn kernels, thawed
- ¾ cup finely diced red bell pepper
- ¾ cup finely diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon cayenne pepper
- 15-ounce can black beans, rinsed and drained
- ¾ cup cooked brown rice
- 1 cup chopped cilantro
- Salt, to taste
- Lime juice, to taste
- 8 large flour tortillas (burrito size)
- 1 ½ cups freshly grated cheese (Monterey Jack or cheddar)
Optional Ingredients
- guacamole
- sour cream
- sliced pickled jalapeños
- sliced tomatoes
- shredded lettuce
- lime
Directions
- Heat 2 tablespoons of vegetable oil over medium heat in a large frying pan, add the onion and fry until soft and golden, about 6 minutes.
- Add the garlic and cook for 30 seconds.
- Stir in the corn, bell pepper, tomatoes, ground cumin, smoked paprika, oregano, and cayenne pepper and saute until the vegetables are tender, about 4 to 5 minutes.
- Stir in the black beans, rice, and cilantro and cook for 2 minutes until the beans and rice have heated through. Remove from the stove and season with salt and lime juice.
- Lay out a tortilla on a clean surface. Add ½ cup of the bean mixture to the bottom half of the tortilla and top with 3 tablespoons of cheese.
- Fold the sides of the tortilla and roll it tightly upwards to form a burrito-shaped parcel. Brush the top with water to seal the seam. Set aside on a plate.
- Repeat steps 5 and 6 with the remaining tortillas.
- Heat 1 inch of vegetable oil over medium-high heat in a frying pan or skillet. When the oil starts sizzling, carefully place 1 chimichanga seam-side down in the pan. Fry the chimichanga until golden brown and crispy, turning it frequently with metal spatulas to cook it evenly on all sides.
- Drain on a plate lined with a paper towel and keep warm in the oven while cooking the remaining chimichangas as per step 8. Add more oil if necessary.
- Serve hot with guacamole, sour cream, jalapeños, lettuce, tomatoes, and lime on the side, if desired.
Nutrition
| Calories per Serving | 365 |
| Total Fat | 30.4 g |
| Saturated Fat | 3.7 g |
| Trans Fat | 0.2 g |
| Cholesterol | 8.9 mg |
| Total Carbohydrates | 18.9 g |
| Dietary Fiber | 2.6 g |
| Total Sugars | 1.6 g |
| Sodium | 261.5 mg |
| Protein | 5.6 g |
FAQ
Q1. What other toppings and sides can I serve these chimichangas with?
Randy likes to put a lot of sauces and sides on these chimichangas. Some of her favorite things are guacamole, sour cream, pickled jalapeños sliced thin, tomatoes sliced thin, lettuce chopped thin, and extra cilantro and lime juice. You can choose not to use these sauces and sides, but they add some fresh ingredients and cool tastes to the dish.
Of course, you can be artistic and add salsa, veggies, or other things that you like. Pickled onions or other veggies, sweet potato fries, chopped radishes, Mexican-style coleslaw, olives, pico de gallo, or pasta salad are some other ideas. If you want to try something different, try a fruit-based salsa like peach, pineapple, or mango salsa. The sweet and sour tastes of them can be a nice change to the salty filling. You can also make a cilantro-lime crema by mixing cilantro, lime juice, sour cream, and a little garlic. This will give the dish a unique twist.
Q2. Can I bake these chimichangas instead of frying them
Chimichangas are traditionally deep-fried. However, if you prefer you can also bake them in the oven. Baking is a great alternative to deep-frying that still achieves a delicious crispy texture and soft interior. Here are some simple steps on how to do it.
While you are preparing your chimichangas as per the recipe below, preheat the oven to 375 F at Step 7. Place the chimichanga seam-side down on a baking sheet lined with parchment paper. Lightly brush each chimichanga with vegetable oil all over. Bake in the oven for about 20 to 25 minutes, or until the chimichangas are golden brown and crispy. So that they brown evenly, carefully flip the chimichangas over halfway through the baking time. Once baked, remove the chimichangas from the oven and allow them to cool for a few minutes before serving them with your chosen toppings.
Alternatively, you can also air-fry the chimichangas at 375 F for about 10 to 12 minutes, turning them halfway to ensure even browning.Â
