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Crispy Black Bean Chimichangas with Brown Rice & Mojo Verde
2 or 4 Serving Dinner

Crispy Black Bean Chimichangas

with Brown Rice & Mojo Verde

Tags: Gluten-Free High-Protein Soy-Free Nut-Free Chef's Choice High Fiber Bone Health
SERVINGS
PREP & COOK TIME
30 min
CALORIES
710
FAT
15g
CARBOHYDRATES
116g
PROTEIN
25g

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INGREDIENTS

  1. 2 garlic cloves, peeled and minced
  2. 8.8 oz precooked brown rice
  3. 13.4 oz black beans, drained and rinsed
  4. 1 tbsp Alamo blend chili seasoning
  5. 1 tsp ground cumin
  6. 6 tbsp mojo verde sauce (divided)
  7. 4 oz teen spinach
  8. 2 gluten-free quinoa tortillas
  9. 1 tbsp hot sauce
  10. 1 tbsp + 2 tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  14. For full ingredient list, see Nutrition.
  15. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: N/A
Tools: Large nonstick skillet
SERVINGS
PREP & COOK TIME
30 min
CALORIES
710
FAT
15g
CARBOHYDRATES
116g
PROTEIN
25g

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INSTRUCTIONS

1
Cook the rice and beans

Add 1 tbsp olive oil and garlic to a large nonstick skillet and cook over medium-high heat until fragrant, 1 to 2 minutes. Add rice and cook undisturbed until rice starts to brown and crisp, 3 to 4 minutes. Add black beans, Alamo chili seasoning, cumin, just 1 tbsp mojo verde, 2 tbsp water, and a pinch of salt and pepper to taste. Cook until beans are warmed through, 3 to 4 minutes. Add spinach and cook until wilted, 3 to 4 minutes. Transfer to a large bowl and set aside. Wipe skillet clean. (4-serving meal: use 2 tbsp olive oil, 2 tbsp mojo verde, 4 tbsp water).

2
Build the chimichangas

Return the same skillet to medium-high heat and add tortillas, one at a time, until warm and pliable, 1 to 2 minutes per side. Remove tortillas from pan, add to a clean work surface, and top each with equal amounts of the rice and bean filling. Roll into burritos, tucking in the sides as you go.

3
Crisp chimichangas

Return the same skillet to medium-high heat with 2 tsp olive oil. Add chimichangas, seam side down, and cook until golden brown, 2 to 3 minutes per side. (4-serving meal: use 4 tsp olive oil). TIP: Work in batches for the 4-serving meal.

4
Serve

Add crispy black bean chimichangas to plates and drizzle with remaining mojo verde and hot sauce. Tuck in!

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