Vegan Black Bean Rice Chimichangas
Ingredients
- 2 large flour tortillas
- 1 cup cooked black beans
- 1 cup cooked brown rice
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/2 cup diced red onion
- 1/2 cup corn kernels
- 1/2 cup chopped tomatoes
- 2 cloves garlic (minced)
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh cilantro
- 1 tbsp lime juice
- cooking oil for frying
Preparation
Mix the black beans, brown rice, red and green bell peppers, red onion, corn, tomatoes, garlic, cumin, chili powder, smoked paprika, salt, pepper, cilantro, and lime juice in a bowl
Warm the flour tortillas
Place half of the filling in the center of each tortilla, fold the sides over, and roll tightly to seal
Heat cooking oil in a deep skillet over medium-high heat until hot
Fry the chimichangas until golden and crispy on all sides, turning once
Drain on paper towels
