Thursday, September 10, 2009

My Vegan Chimichanga and Spanish Rice Recipes

Christopher's Vegan Chimichanga's

2 cups of black beans
2 cups of pinto beans
1 cup of diced yellow onion
4 table spoons of finely crushed garlic cloves
1/2 cup of green chili (add more to spice it up)
1 1/2 cups of roasted tomato's
1/2 tablespoon of sea salt
2 teaspoons white pepper

Try to drain mix as well as possible. Hot oil doesn't like water.
Put about 1/2 cup or less of the mix into the center of the flour tortillas and fold carefully. I like to spread it in a line and fold the sides and roll the top over to make a nice leak resistant burrito. Heat olive oil until you can take a tiny piece of tortilla and make it bubble (fry). Then lightly fry both sides until they are tanned; not burnt. They will brown up as they cool anyway. Serve with Spanish rice (see recipe below), mixed salad, and vegetarian refried beans. Goes good with Corona with lime or a dry Chardonnay (without sulfides). Makes about 18 chimichanga's.

Easy Spanish rice...
Take 2 cups of brown rice and fry it in olive oil until the rice is well fried to dark brown. Add a can of roasted tomato's (don't drain) and 1 1/2 cups of water. Add diced green chili to taste. Stir occasionally and let simmer for 30 minutes. Makes about 5 to 6 cups of rice.

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