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Mexican Chimichangas with Homemade Sauce & Mexican Rice

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Chimichangas

This is a much healthier version than what you would get in a restaurant. Also, the homemade sauces, seasoning & filling means you won’t be consuming high amounts of sodium, sugar or harmful ingredients. Everything is natural and right from Mother Earth – as it is meant to be.

Cooking Tips Before Beginning:

1. Cook the Mexican Rice while you make the filling for the chimichangas. Recipe is below.

2. Prepare the Pickled Red Onions before anything else. They should sit for at least an hour. Recipe is below.

 

Chimichangas Recipe

Serves 4

 

Ingredients

4 large brown rice tortillas

4 green onions chopped. These are optional. I used them for a garnish when serving the dish. It added a nice flavour.

 

Sauce Ingredients

3 large tomatoes, quartered

1 cup water

2 heaping tablespoons tomato paste

1 teaspoon each ground cumin, chili spice, dried oregano, smoked paprika, ground coriander, onion powder, and garlic powder

1 clove of garlic, chopped

1 large red onion, roughly chopped & divided. Set aside ½ cup diced red onion for the sauce. The rest will be used for the filling.

1 tablespoon minced Serrano or jalapeno pepper

2 tablespoons extra virgin olive oil

Juice of 1 lime

Vegetable Filling Ingredients

14-ounce package of sliced white mushrooms

14-ounce (no salt added) kidney beans

4 cups packed spinach

1 heaping tablespoon taco seasoning (see homemade recipe here)

Juice of 1 lime

½ cup chopped cilantro (save some for garnishing dish at the end if you want.)

2 tablespoons extra virgin olive oil

1½ cups shredded cheese (optional)

 

Directions

Start by making the sauce.

Chimichanga Sauce

Heat olive oil in a medium saucepan over medium-high heat. Add ½ cup of the chopped red onion and let cook for 2 minutes to soften the onion. Add the garlic and spices, stir well and cook for another 2 minutes. Stir in the tomatoes, water, and tomato paste. Bring to a boil and let simmer on medium-low heat until thickens, approximately 15 minutes. Give it a taste test and add more spices if needed.

With a handheld (or regular) blender, blend until smooth. If using a handheld, blend right in the pot. Set aside while you prepare the remaining meal.

While the sauce is simmering for, prepare and cook the filling.

 

Chimichanga Filling

Chimichanga Filling

In a large pan, heat oil over medium-high heat. Add the mushrooms and remaining chopped red onions. Cook for approximately 5 minutes to soften the onion and reduce the size of the mushrooms. If the oil dries out, add a couple splashes of water to the pan. Stir in the kidney beans, with the juice. The juice will make a thick sauce for the filling.

Health Tip: If you are using canned kidney beans that have a lot of sodium, drain and rinse them to reduce your sodium intake.

Stir in the taco seasoning and let simmer on medium-low heat for 10 to 15 minutes. You are looking for a thick consistency, not runny. It will almost feel pasty. Stir in spinach and cilantro, stirring consistently to mix into the mixture until the spinach is fully wilted.

 

Directions to Prepare Wraps

Start by preheating the oven to 350 F. You preheat the oven while the filling is cooking.

Prepare a large baking dish by adding a thin layer of the sauce to the bottom. This will prevent it from sticking.

Lay all four tortillas on the counter. Place filling in the center of each wrap, continuing to divide the filling until it is all used. To fold, start by folding in the sides, and than turning wrapping it over until it is in a tight wrap.

Place wraps in the prepared baking dish. Evenly distribute all of the sauce over the top. If you are using shredded cheese, evenly distribute cheese. Place dish in the oven, uncovered and bake for 10 minutes. Turn on broiler and bake for another 2 to 5 minutes being careful that it doesn’t burn.

Remove from the oven, place on serving plates and garnish with cilantro, chopped green onions. You can also garnish with lime wedges.

 

Mexican Rice Recipe

Serves 4

 

Ingredients

1½ cups rice

2 cups water

1 cup canned diced tomato, with juices

1 clove of garlic, minced

1 tablespoon chili powder

1 teaspoon ground coriander

1 teaspoon sea salt

See cooking note below for optional ingredients

 

Directions

In a large sauté pan, that has a lid, add the water, garlic, seasonings and diced tomato. Bring to a boil over high heat. Once it comes to a boil, add the rice, stir to combine, and bring back to a boil. Reduce heat to medium-low, cover and let simmer for approximately 20 to 25 minutes.

Optional Additions: You can also add ½ cup diced onion and 1 small green pepper, diced. Cook the onion and pepper in extra-virgin olive oil for 2 minutes and following directions above.

 

Pickled Red Onions Recipe

 

Ingredients

1 red onion, cut in half and thinly sliced

Apple cider vinegar (amount will vary depending on size of onion)

Pinch of sea salt

 

Directions

Add the sliced onion to a large glass bowl. Pour in vinegar until the onions are fully covered, and sprinkle with sea salt. Cover the bowl and let marinate for at last 1-hour. The longer they sit, the better they taste.

Store in refrigerator for up to 2 weeks.

 

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© 2014 Contagiously Positive
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Website by Monolith Digital