Thought I'd share our dinner tonight, it was from my favorite cooking blog that I've been following for years www.melskitchencafe.com.  I love her because she doesn't used processed stuff, it's not always crazy healthy but it is real food, no condensed soup and stuff like that.  I have a hard time eating a chicken breast or fish every night by itself, this mixes it up a little and still stays pretty healthy, not fish and beets healthy but still pretty decent. :) Here is what we had tonight...


Oven Baked Chimichangas

*Note: this recipe makes use of already cooked rice and chicken so plan ahead!

*Makes 6 chimis

INGREDIENTS:
1/4 cup canola or vegetable oil
1 onion, chopped fine
1 (16-ounce) can black beans, drained and rinsed
1 1/2 cups cooked brown or white rice
2-3 cups diced, cooked chicken
1-2 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick)
1 cup shredded cheddar or monterey jack cheese (or a combination of both)
1/2 cup finely chopped fresh cilantro
Salt and Pepper
6 large burrito-size flour tortillas

DIRECTIONS:
Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).

Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.

Recipe Source: adapted from Cook’s Country Dec/Jan 2010

*To make it healthier/less calories sub olive oil or coconut oil  for the canola oil.  Use the flour tortillas that you can cook yourself from costco or just eat the filling without a tortilla.  Also you should use brown rice or even better substitute quinoa for the rice or mix half and half, that will give you even more protein.  Finish it off with a side salad with olive oil/balsamic dressing or some baby carrots.

You can also make the filling ahead of time then assemble them when you're ready to eat.

Oh and if you decide to make this I have chipotle chilis in adobe sauce that need to be used so come get some from me!

-Nikki