Black Bean, Green Chile and Caramelized Red Onion Chimichanga
This baked black bean, green chile, and caramelized red onion chimichanga recipe is a new favorite. It’s quick, easy, fairly healthy, and so delicious. We had “make your own burrito night” recently– and this vegetarian chimichanga is my creation. I love the creamy beans with the flavorful chiles and caramelized onions, and the extra-sharp cheddar made it special. I served dinner with Mexican rice and tortilla chips with salsa verde, guacamole, and sour cream.
Black Bean, Green Chile, and Caramelized Red Onion Chimichanga
Ingredients:
- 1 tbsp butter or olive oil
- 1 red onion, sliced
- Sea salt, to taste
- 1 flour tortilla
- ½ cup of black beans, rinsed and drained
- 1 roasted & peeled whole green chile (I used canned), to taste
- ÂĽ cup of extra-sharp cheddar cheese
- 1 tbsp green onions, sliced, divided
- 1 tbsp fresh cilantro, chopped, divided
Serving:
- Cotija cheese
- Salsa verde
- Guacamole
- Sour cream
How to Make a Black Bean, Green Chile, and Caramelized Red Onion Chimichanga:
Make the caramelized onions by heating the butter or olive oil in a large skillet over medium heat. Add the red onions and cook, stirring frequently, for 20-30 minutes, or until caramelized. Season onions with sea salt to taste and set aside. Side Note: If the skillet runs dry while cooking, add a couple of tablespoons of water.Â
Heat a grill pan over medium heat.
Prepare the chimichanga by layering the flour tortilla with black beans, caramelized onions, green chiles, extra-sharp cheddar cheese, half the green onions, and half the cilantro. Fold in the sides of the tortilla, then roll burrito-style.
Cook the chimichanga by placing it on the hot grill pan (or large skillet), seam-side down, for 5-7 minutes, or until golden brown. Flip over and grill the other side for an additional 4-5 minutes.
To serve, top with a dollop of guacamole, and sprinkle with cotija cheese, the remaining green onions, and cilantro, if desired. Enjoy.
Serve immediately with guacamole, salsa verde, and sour cream.
Equipment
Ingredients
- 1 tbsp butter or olive oil
- 1 red onion sliced
- Sea salt to taste
- 1 flour tortilla
- ½ cup of black beans rinsed and drained
- 1 roasted & peeled whole green chile I used canned, to taste
- ÂĽ cup of extra-sharp cheddar cheese
- 1 tbsp green onions sliced, divided
- 1 tbsp fresh cilantro chopped, divided
Serving:
- Cotija cheese
- Salsa verde
- Guacamole
- Sour cream
Instructions
- Make the caramelized onions by heating the butter or olive oil in a large skillet over medium heat. Add the red onions and cook, stirring frequently, for 20-30 minutes, or until caramelized. Season onions with sea salt to taste and set aside. Side Note: If the skillet runs dry while cooking, add a couple of tablespoons of water.
- Heat a grill pan over medium heat.
- Prepare the chimichanga by layering the flour tortilla with black beans, caramelized onions, green chiles, extra-sharp cheddar cheese, half the green onions, and half the cilantro. Fold in the sides of the tortilla, then roll burrito-style.
- Cook the chimichanga by placing it on the hot grill pan (or large skillet), seam-side down, for 5-7 minutes, or until golden brown. Flip over and grill the other side for an additional 4-5 minutes.
- To serve, top with a dollop of guacamole and sprinkle with cotija cheese, the remaining green onions, and cilantro, if desired. Enjoy.
- Serve immediately with guacamole, salsa verde, and sour cream.
