Vegetarian Chimichangas

by Libby Pelham | More from this Blogger

31 Aug 2006 12:09 PM

My husband loves Mexican dishes and I like to throw in something vegetarian whenever I can. Just like my two year old, it is hard to get my husband to eat vegetables! Here is a great Mexican dish that proves that vegetarian does not have to mean boring!

For this recipe, you will need cloves of garlic, mushrooms, one green pepper, one large onion, one 15 ounce can of black beans, 1/2 cup of cooked white or brown rice, shredded mozzarella cheese, tortillas, vegetable oil, garlic powder, black pepper, crushed red pepper, and onion salt.

To prep for this recipe, you will need to slice 10 mushrooms (if they are not already sliced). Peel and chop two garlic cloves. Slice both the green bell pepper and the onion. You will need to cook enough white or brown rice to make 1/2 cup.

Add a little cooking oil to a skillet and place it over medium heat. Saute the two chopped garlic cloves, the sliced mushrooms, the sliced green bell pepper, and the sliced onion until they are soft, but still crisp. Remove the skillet from the heat.

In a medium bowl, combine the 1/2 cup of cooked rice and the can of black beans. In another skillet, heat a 1/2 inch of vegetable oil over medium heat. Warm the tortillas in the microwave for just a few seconds to soften them. Place a spoonful or two of the rice/bean mixture on the tortilla. Top that with a spoonful of sauted vegetables and sprinkle a bit of mozzarella cheese on top. Season your chimichanga with garlic powder, onion salt, crushed red pepper, and black pepper as desired. Fold the edges tightly and place the chimichanga with the fold down in the warm oil. Turn it to brown each side. This is great served with chopped lettuce, sour cream, salsa, and/or guacamole.

Learn more about Libby Pelham

Libby Pelham is a work-at-home mom located in Jacksonville, NC. She has a beautiful little boy, Will, born in July of 2004.

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