FiveDinners: Chimichangas

    Total cooking time: 38 minutes.

Servings: 4

You will need:
  • 15ml olive oil
  • 400g chicken breasts, thinly sliced
  • 1 tbsp ground cumin
  • 1 tbsp paprika
  • 300g mushrooms, sliced
  • 1 red or yellow bell pepper, sliced
  • 150g spinach
  • 1x400g tin kidney beans
  • 2 tbsp ketchup
  • 150g cheddar cheese, grated
  • 2 tbsp melted butter
  • 4 large tortillas
  1. Pre-heat oven to 220c FAN/ 240c and pre heat grill to hot.
  2. Combine and coat the chicken with the spices, salt, pepper and half the olive oil.
  3. Lay the seasoned chicken onto a parchment lined baking tray in one layer
  4. Lay the peppers and mushrooms onto the baking tray.
  5. Bake the chicken and vegetables in a pre-heated oven for 10 minutes, or until chicken is cooked through, then remove.
  6. Meanwhile, drain and rinse kidney beans and lightly mash with the back of a fork in a small bowl.
  7. Add ketchup to kidney beans, mix and reserve.
  8. To assemble the chimichangas; line a tortilla with a quarter of the kidney beans, chicken pieces, mushrooms and peppers.
  9. Top with spinach leaves and grated cheese.
  10. Fold over half the tortilla, then fold each side and roll to create a sealed package; lay tortilla seal side down onto baking tray. Repeat for all four tortillas.
  11. Brush with melted butter and place under a hot grill for 6 minutes or until tortillas are golden and serve!
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