Ingredients with Measurements:
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 red onion, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp salt
- 4 large flour tortillas
- 1 can black beans, drained and rinsed
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- 1 avocado, sliced
- 1 lime, cut into wedges
- Fresh cilantro, chopped
Special equipment needed:
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a large bowl, combine the sliced bell peppers, onion, zucchini, and yellow squash. Drizzle with olive oil and sprinkle with chili powder, cumin, garlic powder, and salt. Toss to coat.
3. Spread the vegetables out in a single layer on a baking sheet lined with aluminum foil. Roast for 20-25 minutes, or until the vegetables are tender and lightly browned.
4. While the vegetables are roasting, warm the tortillas in the microwave or on a griddle.
5. To assemble the bowls, divide the black beans and rice among four bowls. Top each bowl with a quarter of the roasted vegetables and a quarter of the shredded cheese.
6. Fold the sides of the tortillas in and then roll them up tightly to form chimichangas. Place the chimichangas on top of the bowls.
7. Garnish each bowl with sliced avocado, fresh cilantro, and a wedge of lime.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
400°F
Serving size:
4 servings
Nutritional information:
Calories: 570
Fat: 28g
Saturated Fat: 10g
Cholesterol: 45mg
Sodium: 1200mg
Carbohydrates: 60g
Fiber: 15g
Sugar: 7g
Protein: 23g
Substitutions for ingredients:
- Any color bell peppers can be used
- Any type of squash can be used
- Monterey Jack cheese can be substituted for cheddar cheese
- Brown rice can be substituted for white rice
Variations:
- Add grilled chicken or steak for a meatier version
- Use corn tortillas instead of flour tortillas for a gluten-free option
- Top with salsa or guacamole for extra flavor
Tips and tricks:
- Make sure to slice the vegetables evenly for even cooking
- Use a non-stick baking sheet or spray the baking sheet with cooking spray to prevent sticking
- Warm the tortillas before rolling to prevent them from tearing
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the bowls on a colorful plate or bowl to make the dish pop.
Garnishes:
Garnish with sliced avocado, fresh cilantro, and a wedge of lime.
Pairings:
Serve with a side of chips and salsa or a side salad.
Suggested side dishes:
- Mexican street corn
- Black bean and corn salad
- Cilantro lime rice
Troubleshooting advice:
- If the vegetables are not tender after 25 minutes, continue roasting until they are.
- If the tortillas tear when rolling, warm them up a bit more or use a second tortilla to wrap around the first.
Food safety advice:
Make sure to wash all vegetables before slicing and cooking.
Food history:
Chimichangas are believed to have originated in the southwestern United States or northern Mexico.
Flavor profiles:
The roasted vegetables add a smoky and slightly sweet flavor, while the spices add a bit of heat and depth.
Serving suggestions:
Serve the bowls with a wedge of lime to squeeze over the top for added brightness.
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Region: Mexican