I got this recipe from a vegan friend, of mine. It is soooo delicious, my boys asked me to put it into our "rotation"! This is her straight recipe, my notes will be in parenthesis.
Chow-Down
Chimis
(8 lg svgs)
1 pkg Smart Grounds 2 cans (4 oz) diced green chilies 1 c low sodium red salsa (used regular)
2 lg potatoes peeled and
diced 2 cans diced tomatoes
8 large white whole wheat
flour tortillas
2 c shredded rice cheese,
cheddar flavored (I used regular shredded cheddar cheese) ¼ tsp cayenne vegan sour cream (I used regular)
5 T c coconut or grape seed
oil ½ tsp garlic powder ½ tsp onion powder (I chopped up an onion and omitted this.) 2 tsp cumin
2 tsp chili powder 1 tsp vinegar
Preheat oven to
350. In a large skillet, heat 3 T oil
over medium-high heat. Cook potatoes until crisp-tender (and onions, if using). Add Smart Grounds, cayenne, cumin, and 1 tsp
chili powder and heat thoroughly. Add half of the salsa, green chilies, and 1
can of tomatoes. Heat on medium-high
heat, stirring continuously, until mixture is heated through. Heat tortillas for 1 minute in microwave to
make pliable. Make one chimi at a time,
following this layering pattern: ½ c
cheese on tortilla (I used less), 1/6 of grounds mixture, ¼ c cheese (I think I used 1/8) and roll up- sides first
then over the top to keep everything in.
Place seam-side down on greased baking sheet. Rub each chimi generously with oil and bake
until golden brown- about 25 minutes.
While they are cooking, mix the remaining tomatoes, vinegar, and remaining chili powder and warm
slowly. Spoon sauce on plate and place chimi on top. Top
with a spoonful of sour cream, if desired. Delicious all by itself topped with
shredded lettuce and diced tomatoes, or with tortilla chips and refried beans
for a more filling meal!
Nutritional Information Per Serving (serving size 1 chimi)
Kcal: 280
Fat: 14 g
Carbs: 32 g
Protein: 13 g
Cholesterol: 0
Sodium: 391 mg
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