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Recipe: Chimichangas on the Grill (without meat)

Main Dishes - Meatless
CHIMICHANGAS ON THE GRILL

3 tablespoons canola or olive oil, divided use
2 garlic cloves, minced
1 teaspoon ground cumin
2 cans (15 ounces each) black beans, drained
1 1/2 cups diced fresh or canned tomatoes
1 tablespoon minced chipotle chilies in adobo, or to taste
Salt and freshly ground black pepper
8 (10 inch) flour tortillas
2 cups shredded Monterey Jack cheese (8 ounces), divided
1/4 cup chopped fresh cilantro (optional)
Your favorite salsa (for serving)

Heat 2 tablespoons oil in medium-size skillet or saucepan. Add garlic and cumin and cook, stirring, until oil smells fragrant, about 2 minutes.

Add beans and tomatoes and cook until heated through, about 10 minutes.

Using potato masher, mash beans, then stir with wooden spoon to make fairly smooth mixture. Stir in chilies in adobo and season with salt and pepper.

Prepare a medium-low fire in grill.

Heat 1 flour tortilla directly over gas burner or in dry skillet over medium-high heat, turning to warm both sides.

Sprinkle about one-fourth cup Monterey Jack in line across center of tortilla. Spread about one-third cup beans on top. Sprinkle with cilantro, if using. Fold in sides and roll up tortilla to enclose filling.

Place on baking sheet, seam side down; repeat with remaining tortillas. Brush tortillas with remaining 1 tablespoon oil.

Transfer tortillas, seam side down, to grill. Grill, turning occasionally, until heated through and browned, 15 to 20 minutes.

Serve hot, passing salsa on side.

Makes 4-8 servings
Source: The New Vegetarian Grill: 250 Flame-Kissed Recipes for Fresh, Inspired Meals by Andrea Chesman
MsgID: 171445
Shared by: Betsy at Recipelink.com
Board: Outdoor Cooking at Recipelink.com
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