Tuesday, December 11, 2007

Baked Chimichangas

Let's face it, chimichangas taste best when they are deep fried. But, let's also face it, deep frying is not a healthy choice. Quite frankly, I was starting to feel guilty about the number of times I made crispy tofu in the past month or so, and with many readers praising the "healthy meals" I was making for my family guilt was turning to paranoia. Surely some Skinny Bitch fan was going to call me out on the carpet . . . . Anyway, baking the chimis really works well--they are still crispy and don't make your house smell like the school cafeteria.


INGREDIENTS
Feel free to stuff these with whatever you want. This is what I did.
- 1 tbsp oil
- 1 onion, diced
- 1 tsp ground anise
- 1 tsp oregano
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp salt
- 1/2 tsp cinnamon
- 1 cup TVP
- 1 1/2 cup water
- 10 large wheat tortillas
- 1 can refried beans
- salsa
- oil for brushing

METHOD
Preheat oven to 450 degrees
1. Heat oil in frying pan and saute onion over medium heat until golden brown. Add spices and TVP and mix well. Add water and cook for 5 mins. Set aside to cool.
2. Slather a thick line of refried beans in the middle of the tortilla. Top with 1/10 of the TVP mixture and a generous tbsp of salsa. Fold tortillas chimichanga style (i.e. close both ends). Brush with canola oil and place on a baking sheet lined with parchment paper (or a non-stick sheet).
3. Bake for 20-25 mins. Serve with tofu sour cream, chopped tomatoes, lettuce, and salsa.

9 comments:

Vegetation said...

I try to remember that what I put on my blog is not necessarily everyday food and I'm sure everyone else is the same. We only blog the special (and generally not so healthy) foods :P

Coming from Australia, I have never heard of chimichunga's nor ever eaten them but they look great and I think I'm just going to have to try them!

LK said...

These look so tasty! What brand of tortillas do you get? It is hard to find large tortillas that are whole wheat. Have you tried them with other vegetable fillings?

Vegan Dad said...

By large I mean 12". Generally, I don't use whole wheat tortillas--they are less pliable than white flour tortillas, and often go mushy. I like the PC brand tortillas, but they are exclusive to Loblaw's-affliated stores here in Canada, so that's not going to do you much good down in Texas.

Happy Herbivore said...

i love SB! :)

i made baked empanadas last night..

(happyherbivore.blogspot.com)

John Plummer said...

Vegan Dad, we made these last night and they turned out great! Easy to prepare, healthy, and popular with the whole household. I also made your roasted corn guacamole - excellent!

LK, I found 12" whole wheat tortillas ("Mission" brand) in the local supermarket here in Nashville.

GreatGreenSeitan said...

I'm cooking them up right now! 15 minutes to go and I couldn't be more excited.

It's my first time working with TVP too. Someone suggested these. I'll let you know how they turn out!

GreatGreenSeitan said...

Fan-freaking-tastic! My mother and I loved them. My dad on the other hand thought they needed to be slathered in cheese. I leave him to his vices.



Thank you so much for this delicious recipe! I plan on making regularly when I feel I need a healthy dinner. Maybe eggplant inside next time!

Vegan Dad said...

So glad they worked out! I think it's great you have time to post feedback whilst cooking dinner.

Yes, feel free to fill these with whatever suits your fancy.

Stephanie M. said...

I made these last night and they were fabulous! My mom even loved them, and she is a meat-and-potatoes lady.