Mini Chimichangas with Ataulfo Mango Salsa

chimichangas

Hola! it’s Cinco de Mayo! I’m sorry this picture is terrible haha, it just is. But these Chimis were so good!!! (Do I say that too much? I think I might be saying that too much about my own food.) I started out trying to make chorizo chimichangas, and then I realized, soyrizo is pretty gross, and organic corn and black beans are ten times better. That’s not to say I didn’t think this recipe through! The ‘queso’ is the best part, and I’ve been working on it for a while. I live with several dudes, who are very proudly carnivorous. So, sometimes I cook just for the heck of it, not thinking anyone will eat what I make, because ‘Bacon!’ And sometimes, like with these, my roommates DEVOUR every little morsel, knowing full well that they are vegan, and admittedly, loving every bite.  That’s when I know I have a good recipe. The sweetness of the corn really made these sing. And, there is something sweet, mild, and comforting in the cashew sauce.

 

Mini Chimichangas with Ataulfo Mango Salsa

serves 4

1 tsp peanut oil

1/2 onion, diced

1 jalapeno

2 tbs bell pepper, minced

3 cloves garlic

mounded 1/2 tsp salt

1 cup soaked cashews

1 tbs nutritional yeast (optional)

1/4 cup water

8 flour tortillas (about 6″ diameter)

1 can black beans

1 cup organic corn

enough peanut oil to fill a small pan 1/4″ high

 

Salsa:

2 Ataulfo mangos, diced

1/4 onion, diced

3 cloves garlic, minced

1 jalapeno, minced

2 tbs bell pepper, minced

1/2 tsp salt

1 tsp sugar

1/2 tsp coriander

1 sprig cilantro, chopped

 

First, heat the 1 tsp peanut oil in a small pan. Fry the onions, jalapeno, and bell pepper for about 10 minutes over medium heat.

In a food processor, combine the onions mixture, the garlic, salt, cashews, and water and blend until very smooth. About 5 minutes. Set aside.

Heat oil in a small pan over medium. Fill your little tortillas with 1 tbs black beans, 1 tbs corn, and 1 tbs onion ‘queso’ mix.

Wrap tortilla into a little burrito, then gently lay in the hot oil, folded side down first.

After about 20-30 seconds, flip, and fry another 20 sec. You want them to be golden brown. Have a paper towel lined plate ready for them.

For the salsa, combine all ingredients. Th salsa will last 1-3 days in the fridge.

Serve everything immediately. Although you can make these chimis the day before and heat them up in a low temp oven.

Are you having a Cinco de Mayo fiesta? Here are some other Mexican favorites to round out your buffet:

Black Bean and Butternut Squash Cantina Tacos

Perfect Guacamole

Cilantro Jalapeno Chipotle Hummus

 

chimi

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3 thoughts on “Mini Chimichangas with Ataulfo Mango Salsa

  1. I’m so happy I found your blog. You’ve got me so excited to play around more with Eggplant. Beautiful recipes you are sharing! I strive to be a vegetarian (95% of the time). I also feed my cat a home made raw meat diet as well and have amazing results. So we have a few things in common 🙂 I share recipes and my raw food process on my blog. Have a great day! http://www.meowlifestyle.com

    • Thank you so MUCH! I have just started feeding a raw meat diet to the kitties and have been doing a lot of research but still no idea what I’m doing. I am so glad to have found YOUR blog so I can use it as a resource to keep the furballs happy! ❤

  2. Pingback: Cowboy Caviar | Gianna's Kitchen

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