Theme: Mexican Cuisine Dish: Vegetarian Low-fat Chimichanga For Day 2 of BM# 31 under ‘Mexican Cuisine’ theme, I made this low(er) fat vegetarian Chimichanga. ‘Chimichanga’ is essentially deep fried burrito that is stuffed with either meat and/or beans. Since deep frying is not something I do regularly I decided to pan fry them. I already have a recipe for baked chimichangas that I posted way back in the olden days 🙂
Filling for the chimichangas, like any other Mexican dish, is very versatile and can range from meats to beans to veggies. I have made these with different beans (black or red kidney or pinto) and sometimes even mix some TVP (soy granules). But the best I’ve found is using Trader Joe’s Soyrizo and beans cooked with some onions, red pepper and some cheese – yummy!!
Today’s chimichangas are super simple with just red kidney beans and cheese. My son loves them too.
