Ingredients with Measurements:
- 2 large sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 red onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- Salt and pepper to taste
- 8 flour tortillas
- 1 cup shredded cheddar cheese
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Baking sheet
- Large skillet
- Aluminum foil
- Cooking spray
Step-by-step instructions:
1. Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray with cooking spray.
2. In a large skillet, heat olive oil over medium heat. Add diced sweet potatoes and cook for 10-12 minutes, or until tender.
3. Add diced red onion and minced garlic to the skillet and cook for an additional 2-3 minutes.
4. Add drained and rinsed black beans, ground cumin, chili powder, salt, and pepper to the skillet. Stir to combine and cook for another 2-3 minutes.
5. Lay out tortillas on a flat surface. Divide the sweet potato and black bean mixture evenly among the tortillas.
6. Sprinkle shredded cheddar cheese and chopped cilantro over the sweet potato and black bean mixture.
7. Fold the sides of the tortilla inwards and then roll up tightly to form a burrito shape.
8. Place the chimichangas seam-side down on the prepared baking sheet. Spray the tops of the chimichangas with cooking spray.
9. Bake in the preheated oven for 15-20 minutes, or until the tortillas are golden brown and crispy.
10. Serve hot with your favorite toppings, such as salsa, sour cream, or guacamole.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe makes 8 chimichangas.
Nutritional information:
Calories per serving: 350
Fat: 12g
Carbohydrates: 47g
Protein: 13g
Fiber: 9g
Sugar: 5g
Sodium: 550mg
Substitutions for ingredients:
- You can use any type of beans you prefer instead of black beans.
- If you don't have sweet potatoes, you can use regular potatoes or butternut squash instead.
- You can use any type of cheese you prefer instead of cheddar cheese.
- If you don't have fresh cilantro, you can use dried cilantro or parsley instead.
Variations:
- You can add diced bell peppers or jalapeños to the sweet potato and black bean mixture for extra flavor and spice.
- You can use corn tortillas instead of flour tortillas for a gluten-free option.
- You can add cooked chicken or ground beef to the sweet potato and black bean mixture for extra protein.
Tips and tricks:
- Make sure to dice the sweet potatoes into small, even pieces so they cook evenly.
- To make the chimichangas extra crispy, spray them with cooking spray before baking.
- Serve with a side of rice and beans for a complete meal.
Storage instructions:
Leftover chimichangas can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the chimichangas on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chimichangas on a platter with a side of salsa and guacamole for dipping.
Garnishes:
Garnish with chopped fresh cilantro and a squeeze of lime juice.
Pairings:
Serve with a side of rice and beans for a complete meal.
Suggested side dishes:
- Mexican rice
- Refried beans
- Corn on the cob
- Grilled vegetables
Troubleshooting advice:
- If the sweet potatoes are not cooked through after 10-12 minutes, cover the skillet with a lid and cook for an additional 2-3 minutes.
- If the tortillas are not crispy after baking, try spraying them with cooking spray before baking or increasing the baking time.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling raw ingredients.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Chimichangas are a popular Mexican-American dish that originated in Arizona in the 1950s. They are typically made with a flour tortilla filled with meat, beans, and cheese, then deep-fried until crispy.
Flavor profiles:
This recipe has a sweet and savory flavor profile, with the sweetness of the sweet potatoes balanced by the spices and black beans.
Serving suggestions:
Serve hot with your favorite toppings, such as salsa, sour cream, or guacamole.
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Region: Mexican
Taste: Spicy, Savory, Tangy, Sweet, Cheesy, Earthy, Hearty, Smoky