Baked Chimichangas

This is a recipe that I used to make back home in America that translates really well to India!

Baked chimichangas. Yum yum yum. So yummy, in fact, that I literally made them twice this week. But they're baked, not deep fried, so that makes it ok. Plus, I even made my tortillas with half atta (whole wheat flour), so that makes it extra ok.

These are simple and tasty (and kid approved!), so go ahead and make them multiple times a week!

Baked Chimichangas

Original Recipe

1 lb chicken keema (ground chicken)

1 box of tomato puree

1 package of taco seasoning

1-2 cups of cooked black beans (or one can)

6-8 chopped jarred jalapeños

7-8 large tortillas

1 TBS + 1 tsp olive oil

1 cup shredded cheese

Preheat oven to 200 degrees Celsius

Cook the chicken keema in 1 TBS of olive oil. Add tomato puree, taco seasoning, black beans, and chopped jalapeños. Simmer over medium low heat for 3-5 minutes. Divide cheese and meat mixture evenly onto the tortillas, and fold both sides in, and then both ends over to create a little burrito package. Place seam side down onto a greased baking sheet (I like to line mine with foil for easy clean up). Brush the 1 tsp of olive oil over the tops of each chimichanga. 

Place in oven and bake for 20-25 minutes until the tops are brown and crispy.

I liked serving this with some salsa, corn, and Mexican rice. Delicious! 

** Bonus! If you like the idea of baked chimichangas, but this specific recipe didn't float your boat, here's another version of chimichangas that my friend Lauren sent to me that you could try!