An episode of Gordon Ramsay's "Kitchen Nightmares" show rescued a Mexican restaurant the other day. It reminded that I've been meaning to play with a vegetarian version of a childhood favorite of mine, the chimichanga.
I have never seen a healthy, vegetarian version of the chimichanga. They are usually stuffed with chicken, pork, or beef, and then they are deep fried. My complete nemesis. That is why I have not eaten one since quitting meat in 1990. It has been long overdue that I remedy that.
My family loved these. I assembled them the night before. Then, I nuked them for 3-5 minutes (until they were hot) before broiling. Buen provecho!
Lentil-Cheese Chimichangas
1/2 cup dried lentils, rinsed
3/4 cup salsa
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 cup corn kernels
1/2 cup shredded cheese (I used mozzarella)
salt and pepper to taste
8 whole wheat tortillas
1 tablespoon olive oil
1- Place lentils in sauce pan, cover with water and boil for 20 minutes. Drain.
2- Mix cooked lentils, salsa, onion powder, garlic powder, corn, and cheese until well combined. Season to taste with salt and pepper.
3- Warm the tortillas in the microwave until pliable, for about 30 seconds.
4- Divide the lentil filling evenly among the tortillas and fold them burrito-style. Place chimichangas seam side down on greased cookie sheet.
5- Brush the chimichangas with the olive oil. Broil for 5-10 minutes, until golden brown.
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