Lately, I’ve spent a lot of time in my kitchen playing with beans – black beans, red beans, spicy beans, garbanzo beans, sweet beans – you name it. For this recipe I used a product called Better Bean Chipotle Bean Dip (preservative & BPA-free!), and let me tell you, it packs some very nice heat and is deliciously fresh tasting. In fact, while I was making these Roasted Corn & Chipotle Bean Chimichangas, I could not stop sampling the filling – I’m pretty sure that only about 80% actually made it into the chimis!
- 2 cups frozen corn
- 2-3 Tbls. olive oil, divided
- salt and pepper
- 1 Tub Better Beans™ Wholly Chipotle Bean Dip (or one can of refried beans or black refried beans, mashed a bit**)
- 5 oz. frozen spinach, thawed and drained (about ½ a box)
- 1 ½ cups shredded jack or cheddar cheese
- ½ cup sweet onion, chopped
- ½ cup chopped sweet red pepper (about ½ a large pepper)
- 1 clove garlic, minced
- ⅓ cup chopped cilantro
- 7-8 8-inch flour tortillas
- Preheat oven to 425°. Line a baking sheet with aluminum foil.
- To make Oven Roasted Corn: Spread corn evenly over baking sheet and drizzle very lightly with 1-2 tablespoons of olive oil. Toss corn in oil until it is all evenly distribute. Sprinkle lightly with salt and pepper. Roast for about 10 minutes until corn begins to blister slightly. Watch carefully while it is cooking because it can go from brown to black very quickly. (Voice of experience) Set aside. Reduce oven to 400°F.
- Heat 2 teaspoons olive oil in a small sauté pan over medium high heat and sauté onion until translucent and just beginning to turn brown. Add chopped red pepper and minced garlic and continue to sauté for 3-4 more minutes. Remove from heat.
- Combine roasted corn and sautéed onion mixture with all the remaining ingredients except tortillas in a medium bowl.
- Place ⅓ cup filling in the middle of the tortilla, and roll up, burrito style. (If you moisten the edge flap before you roll it and it will stick better through the baking process.)
- Place the chimichangas seam-side down on a baking sheet coated with cooking spray. Brush the tops lightly with olive oil. Bake at 400° F for 5-7 minutes, and then turn the chimis over and bake another 5-7 minutes, until the bottom side is golden brown.
- Serve warm with sour cream and guacamole.
2 cups (or one can) black or red beans, lightly mashed
1 canned chipotle pepper, chopped very fine
1 tsp. cumin
½ tsp. chili powder
1 teaspoon honey
1 tsp. salt
To make this vegan-friendly, simply omit cheese or use a vegan cheese product.
The filling has a lot of possibilities beyond chimichangas: it would be great served as a chip dip or on a salad, or even as a filling for a Mexican lasagna. Have fun!
Find Better Beans at your local Whole Foods, New Seasons, or other natural grocery store. However, don’t worry if you don’t have them available to you; the recipe can be easily adapted to use home-cooked or canned beans. Just follow the additional directions listed in the Recipe Notes.
Disclosure: The Better Bean Company provided me with free products. All opinions are my own.