Vegetarian Black Bean Chimi’s with Smashed Avocado and Pico


These Vegetarian Chimmi’s are Stuffed with Cilantro-Cumin Infused Black Beans and Cheddar Jack Cheese.

Drizzled with a Homemade Chili Ranchero Sauce, Fresh Guacamole and Pico de Gallo.

Superrrrrrrryummmmmyyy and So Bright and Filling. 😋

(1 large can or 3 cups cooked) Black beans are drained and added to a nice hot pan with olive oil, half toasted garlic and white onion.

Simmer beans until thick and most of the moisture removed. Add 1 tablespoon cumin, 1 teaspoon cayenne and salt to taste. I always add fresh chopped cilantro to brighten it up right at the end.

Soften oversized flour tortillas in the microwave for about 25 seconds and then fill each one with 3 tablespoons of black beans and your favorite cheese. Tuck in both sides and then roll up into a package. Set aside and fill remaining.

Meantime heat your favorite frying oil on med high heat until your hand above it gets hot. Add Chimichangas 2 or 3 at a time so you don’t crowd the pan and place seam side down. I usually spoon oil over the top and then flip once. Chimis’s should be golden in color and even on all sides.

Now its time to plate! We drizzled ours with homemade ranchero sauce, avocado and poco de gallo. I of course added lots of sour cream 😉


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