chimichangas, pickles, sauerkraut

tonight for dinner rachael and i made some fire grilled chimichangas out of the vegetarian grill cookbook by andrea chesman. i made a side of my smoky hominy recipe to go with it. delicious.


chimichangas on the grill

3 tbsp canola or olive oil
2 garlic cloves minced
1 tsp ground cumin
2 15oz. cans black beans drained
1 1/2 cups diced tomatoes (i used hunts fire roasted organic petite cut in a can from fred meyer)
1 tbsp chipotle in adobo chopped
salt and pepper
8-10" flour tortillas
8 oz. monterey jack cheese (i left this out because i'm vegan and instead used grilled squash and asparagus)
1/4 cup chopped fresh cilantro
salsa (i use the arriba fire roasted)


heat 2 tbsp of the oil in a medium size skillet. add the garlic and cumin and stir for about 2 minutes. add the beans and tomatoes and cook until heated through, about 10 minutes. mash the beans with a potato masher and then stir until they are a fairly smooth consistency. stir in the chipotle in adobo and season to taste with salt and pepper.

heat up grill to low to medium low heat.

heat the tortillas in a dry skillet for a short amount of time on each side. sprinkle the cheese (or subs) over the tortilla. put a 1/3 cup of beans on top and sprinkle with cilantro. fold in the sides of the tortilla and roll it up. place it seam side down on a baking sheet. use the remaining oil to brush the outside of the tortillas.

place the tortillas on the grill seam side down and grill turning every few minutes until they crisp up. keep a close eye on them

serve with salsa, guac, hot sauce or whatever floats yr boat.

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in fermentation news my pickles turned out delicious. "quite possibly the best pickle i've had" my wife was quoted as saying. i'm also fermenting some sauerkraut right now! pics below.