Chimigangas Recipe
Description: These Chimigangas are a delightful fusion of flavors, marrying the heartiness of brown rice and black beans with zesty salsa and aromatic spices. Topped with a luscious tofu guacamole (recipe found with Carol’s Vegan Tacos), these crispy parcels are bound to tantalize your taste buds.
- Total Time: 50 minutes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Servings: 6
- Rating: 4.5 stars
- Review Count: 5
Nutritional Information (per serving):
- Calories: 392.7
- Fat Content: 2.8g
- Saturated Fat Content: 0.6g
- Cholesterol Content: 0mg
- Sodium Content: 794.1mg
- Carbohydrate Content: 79.5g
- Fiber Content: 11.9g
- Sugar Content: 5.3g
- Protein Content: 14.7g
Ingredients:
- 1 1/2 onions
- 5 cloves garlic
- 1 can vegetarian refried beans
- 1 1/2 cups salsa
- 2 cups cooked brown rice
- 3 cups cooked black beans
- 1 can diced green chilies
- 1 teaspoon salt
- 1 tablespoon chili powder
- 2 teaspoons cumin powder
- 6 wheat flour tortillas
Instructions:
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Prepare Ingredients: Start by finely dicing the onions and mincing the garlic cloves. Cook them in a skillet with a little oil until they’re soft and fragrant, then set them aside.
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Mix Filling: In a large mixing bowl, combine the refried beans, salsa, cooked brown rice, black beans, diced green chilies, salt, chili powder, cumin powder, and the cooked onions and garlic. Mix everything together until well combined.
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Assemble Chimigangas: Lay out the wheat flour tortillas on a clean surface. Spoon about 1/2 cup of the filling mixture onto each tortilla, placing it slightly off-center.
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Fold Tortillas: Fold the bottom edge of each tortilla up over the filling, then fold in the sides, and finally roll the chimiganga up tightly.
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Cook Chimigangas: Heat some oil in a skillet over medium heat. Once hot, carefully place the chimigangas seam-side down into the skillet. Cook until golden brown and crispy, about 3-4 minutes per side.
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Alternative Baking Method: For a healthier option, preheat your oven to 400°F (200°C). Lightly brush or spray each chimiganga with oil and place them on a baking sheet. Bake for about 10 minutes, then carefully flip them over and bake for another 10 minutes or until golden brown and crispy.
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Serve: Once cooked, remove the chimigangas from the skillet or oven and let them cool slightly. Serve hot, topped with your favorite toppings such as tofu guacamole, salsa, vegan sour cream, or chopped fresh cilantro.
These Chimigangas are perfect for a family-friendly dinner or a casual gathering with friends. Enjoy the irresistible combination of flavors and textures in every delicious bite! 🌯🥑🍅
