Chimichanga; Unfried, Uncheesed.

This was half eaten before I remembered to take a picture for you all. Not so pretty but quite tasty. I have been struggling to come up with some good Mexican food without cheese. Not all of us are completely dairy free at  my house but I have been trying to keep meals dairy free for a good handful of my household members. Now when you are also trying to do meat only a couple of the meals a week, the laying off of cheese is even more tricky. The thing I have been missing is the occasional enchilada or chimichanga. In desperation to make it seem like we were eating a chimichanga, I put this dinner together with a little inspiration from a recipe from Miss Molly's cookbook. It passed the food critic's in the house. I did put a little tiny bit of cheese in a couple and honestly, I didn't taste much difference in the non cheese ones. You could really go as low fat and healthy as you want with this dish.

Here is how it assembled, to the best of my recollection:

Baked Chimichangas

Flour tortillas, whole wheat or white

Butter or Olive Oil to brush tops of tortillas

1 cup cooked and shredded chicken (optional)

2 cups black beans

1cup corn corn

1 medium diced onion

1/2 cup diced red, yellow or orange bell pepper

1 cup pureed type salsa

1 -2 tsp.Cumin 

salt

pepper

Cheese if desired

Saute onions and peppers in olive oil or butter until limp. Add cumin then all other ingredients but tortillas. Season to taste with extra cumin, salt and pepper. Add enough salsa to make mixture a little moist, not overly wet.

Fill tortillas with mixture and cheese if desired and roll with both ends closed. Brush tops with olive oil or butter and put in a pan. Bake at 400 for 25 minutes.

Top with shredded lettuce, tomatoes , cilantro, avacado's and whatever else you want to throw on it.