Today is one of those ‘crazy for no reason’ days. In the middle of such a day I had a sudden intense craving for sweet potato. But I had a dish to make and a blog post to write on tortilla based dishes. So I decided to find a connection between sweet potatoes and tortillas.
A perineal issue at home is the diametrically opposite taste buds that the husband and I have. He loves South Indian food and only South Indian food whereas I like to experiment at least once a week with other cuisines and flavours. So my usual cheat sheet involves adding some Indian flavours to whatever I am trying and ease the way to the husband. So this recipe has many sources – online, offline and in my head.
If you are a purist, I would recommend that you don’t read any further because there is one travesty too many!
WHAT YOU NEED
100 gms black beans
100 gms sweet potato
1 medium sized green capsicum
1 medium sized onion
1 medium sized tomato
2 cloves garlic
2 green / red chillies
1-2 tbsp of sour cream
50 gms Grated Mozarella cheese
1-2 tsp of cumin powder
1-2 tsp of pepper powder
2 tsp sambhar powder / garam masala / curry powder
1 tsp chilly powder (optional)
1-2 tbsp Oil
WHAT TO DO
- Soak the black beans for 4 to 5 hours. Drain the water and add fresh water
- Cook the beans and sweet potato in a pressure cooker till the beans are cooked and the sweet potato is mashable. It took me 3 whistles and 7 minutes on simmer.
- Heat oil and add the chillies and garlic and fry for a couple of minutes
- Once the garlic starts browning, toss in the onions and cook till onions are translucent
- Drain the black beans of any residual water, add it to the onions and cook for 2-3 minutes
- Toss in tomatoes, capsicum, 1tsp cumin powder, pepper powder, sambhar powder and salt and cook covered for 5 minutes. Keep aside
- Skin the sweet potato and mash it thoroughly. Leave no lumps. Add the sour cream, 1 tsp of cumin powder, chilly powder and salt. Mix in all the ingredients to the sweet potato.
- Take a tortilla and spread the sweet potato paste in the centre. Add the bean mixture on top. Grate some cheese on it.
- Fold the tortilla like a burrito.
- Preheat the oven to 180C.
- Fill in all the tortillas in the same manner and place all the tortillas on a baking dish
- Brush both sides of the tortillas with oil
- Bake for 12-15 minutes and turn over the tortillas and bake for another 7-9 minutes til golden brown.
- Serve hot with salsa or sour cream
- You could also deep fry the chimichangas instead of baking them.
- The black beans can be substituted with red kidney beans and other vegetables like carrot and broccoli can also be added.
- I used Mozarella cheese but you can use cheddar or any other melting cheese of your choice. You could also completely omit the cheese if you like.
- The sour cream can be replaced with Greek yogurt.
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I had enjoyed when I made a chimichanga…sure for indulgence..:)
Looks soo yummy.
We were both okay with experimental food(non south Indian food) at one point, but have now come to only traditional food now a days. I am sure your husband likes your indianized take on other foods!
He does not have much choice Rajani ;)but he is a good sport
That’s the way to go Sowmya 🙂 😉
intersting chimichangas with sweet potato..nice and healthy one..
That is such a filling and yummy looking dish.
Seriously am in love with the stuffing you went for making this chimichanga…lipsmacking>
Love adding the sweet potato to the chimichanga filling! Looks so good.
sambhar powder in a chimichanga is definitely a first but its good that you find a compromise
Nice fusion there! I would definitely go for the baked version, but can’t say the same of my better half 🙂
Like this version of baked chimichangas.
Love your take on chimichangas. This is one filling, fusion chimichangas.
A true fusion treat! 🙂