I decided this recipe would be perfect for my 5 year old to make for family dinner.
I made a few tweaks.
Instead of doing double beans I swapped the black beans for left over chicken and added green chilies to the chicken. Because of the chilies I nixed the salsa.
My kids were big fans, and we will be having them again.
My 5 year old did EVERYTHING except put in the oven, and take out of the oven.
Here is HER recipe:
- 6 tortillas
- 1 egg white
- 1 can refried beans (fat-free or mashed pinto beans)
- 1 can El Pato Salsa de Chile Fresco
- 2 tsp Oil
- Shredded Cheese
- Desired Toppings: Lettuce, Tomato, Cilantro, Salsa, Sour Cream, Plain Yogurt
Add egg whites to a bowl and mix with whisk.
Add beans to the middle of your tortilla, and sprinkle with cheese.
Begin folding your tortilla. Start with one side and fold up an inch and then fold sides and then add more egg white where you make the last fold.
Flash-fry chimis by placing in a pan of 2 tsp oil on medium-high heat. Heat on both sides for 1 minute until golden brown. Place chimichangas onto a pan covered in foil, seam-side down.
Bake at 350 for 12-15 minutes.
| Prep Time | 15 minutes |
| Cook Time | 12 minutes |
| Yield | 6 Servings |
Try it! Let your kids help!
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