Chimichangas are deep fried burritos popular in Tex-Mex cuisine. Here we have replaced the traditional burrito tortilla with Nomad Breads Lavash and we have oven baked them. Serve your Chimichangas with salsa, guacamole and sour cream.
- 8 pieces Nomad Breads Lavash
- 1 tablespoon olive oil
- 750g beef mince
- 1 chopped onion
- 1 garlic clove, finely chopped
- 1 red chilli, finely chopped
- 310g can corn kernels, drained and rinsed
- 300g can kidney beans, drained and rinsed
- 375g jar enchilada sauce
- 2 tablespoons coriander leaves, finely chopped
- 2 cups cooked white rice, cooled
- 11/2 cups grated tasty cheese
- 1 tablespoon butter, melted
- Preheat the oven 180 degrees Celsius.
- Heat the olive oil in a large fry pan over medium. Add the onion, garlic and chilli and sauté until soft.
- Add the beef mince to the pan and, using a fork to break up any lumps, cook until browned. Drain any liquid or fat from the pan.
- Stir in the corn kernels and kidney beans and heat for two minutes.
- Pour in the enchilada sauce and stir to combine. Add the coriander leaves and reduce to low. Simmer for five minutes further. Remove the pan from the heat and set aside to cool.
- Taking one piece of lavash spoon 1/8 of the rice in the centre leaving room to fold in the edges. Top the rice with 1/8 of the beef mince and some grated cheese. Fold in the top and bottom edges of the lavash and roll up tightly.
- Place the chimichangas seam-side down onto a baking tray lined with baking paper. When you have assembled the 8 chimichangas, brush the topsides with melted butter.
- Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with salsa, guacamole and sour cream.
You can replace the beef mince with chicken or turkey mince for a change.