Chimigangas Recipe

Name: Chimigangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups chopped onions; 5 cloves chopped garlic; 1 (16 ounce) can vegetarian refried beans; 1 ½ cups salsa; 2 cups cooked brown rice; 3 cups cooked black beans; 1 (4 ounce) canchopped green chilies; 1 teaspoon salt; 2 teaspoons chili powder; 2 teaspoons cumin powder; wheat flour tortilla (or any kind you like)

Servings: persons

1 ½ cups chopped onions
5 cloves chopped garlic
1 (16 ounce) can vegetarian refried beans
1 ½ cups salsa
2 cups cooked brown rice
3 cups cooked black beans
1 (4 ounce) canchopped green chilies
1 teaspoon salt
2 teaspoons chili powder
2 teaspoons cumin powder
wheat flour tortilla (or any kind you like)

1
fry onions and garlic in a little oil.
2
Set aside tortillas and mix all other ingredients together.
3
Put 1/2 cup mixture in tortillas, fold bottom of tortilla up, sides in and top down over mixture.
4
Fry in oil, or a low-fat method is, spray or brush each side of chimis with oil-I use 1/2 tsp.
5
oil per chimi.
6
If doing this put the chimis on a cookie sheet and bake at 400F degrees about 10 minutes or until the bottom of the chimis are light brown.
7
Turn chimis over and bake about another 10 minutes.

586

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups chopped onions, 5 cloves chopped garlic, 1 (16 ounce) can vegetarian refried beans, 1 ½ cups salsa, and more.

Yes, Chimigangas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chimigangas

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