We love these! Be sure to note that this recipe will be kind of vague cause it has NEVER been EXACTLY the same twice! But every time it's really, really, TASTY! It's really Simple too (for Chimmichungas;) many times I make it from left overs. Mostly you just need some cooked brown rice, some type of beans, tortillas, Salsa Verde, a little creativity!
2 cups +/- (means plus or minus;) cooked brown rice
3 cups +/- cooked black beans (or refried, or pinto what ever you have made)
1 cup +/- frozen corn
1 onion chopped
1 can diced green chilies
1 can diced tomatoes
1 bell pepper any color chopped (optional)
1 zucchini chopped (optional)
1/2 teaspoon sea salt (or to taste)
2 teaspoons Mexican seasoning
2 teaspoons basil (optional)
Some Cheezy Sauce
1 bottle of Herdez brand Salsa Verde
1 can of Olives, sliced
12 +/- Whole wheat flour tortillas
In a large frying pan place first 11 ingredients heat on stove until hot and bubbly! With a pastry brush, put Olive oil 2 cookie sheets. Put filling from pan into the tortillas and wrap up nicely. DON'T OVERFILL! Place on cookie sheets then brush the tops with Olive oil. Bake in oven at 425 degrees until lightly browned and crispy. (about 15 to 20 minutes maybe longer;) When done cooking and ready to serve place chimmy on your plate, spread cheezy sauce on top and pour on the Salsa Verde top with olives. I like to put mine on a bed of mixed greens and top it with fresh tomatoes and my Ranch Dressing too! But that's totally up to you! Have fun, enjoy, and let me know how they turned out!
Oh and just so you know I usually have a big pot of beans and plenty of rice cooked up to use during the week so I will make some plain bean and rice ones for my picky kids! ;) They love them!