Today, I have been reminded of what true friendships are like: you are there for one another during both the good and the bad times. When you give something, you also get something back. And to be honest, although I have had people be there for me and let me tell how I truly feel, it feels so much better to be there for your friend. Anyhow, the slogan of the day has definitely been “everything will be alright”.
I have also been blessed to know people from all around the world (after all, I decided to move abroad and I happen to study in a very international study program). This has also given me the opportunity to try out different cuisines: last week, my French friend, A taught me how to make onion soup (recipe available here) and today, my Latin friend (Costa-Rican to be exact), K invited me over for some chimichangas (gosh, I love that word). And obviously, I am going to exploit my friends’ knowledge on food and share the yummyness with you guys, once again.
Ps. I am on lent for Easter (only couple more days to go!) and for now I do not meat. Hence, I got the vegetarian version but you can also make it with meat as K did. If you want the chicken version, replace the beans with 2 shredded chicken breasts.
Oven (Vegetarian) Chimichangas
Portions: 5 (feeds 3 hungry students)
Time commitment: 60 minutes
- 500 g kidney beans
- 1/2 sweet bell pepper (red one tastes the best)
- 2 1/5 dl salsa (we used Santa Maria’s chunky salsa)
- 1 tsp ground cumin
- 1/2 tsp oregano (dried)
- 200 g shredded cheese
- 3 scallions (if you are not a big fan of onion, go for 2)
- 2 tbsp butter
- 5 tortillas
Whatever you may fancy: diced tomato, lime, sour cream, guacamole*, salad…
- Preheat your oven to 225C (400F).
- Mix the beans, salsa, cumin, oregano, cheese and onions.
- Place 1/5 of the mixture in the centre of the tortilla.
- Fold up the tortilla so that the stuffing cannot come out.
- Place the folded tortillas in a deep oven dish. Melt the butter and brush the tortillas with it.
- Bake at 225C for 25 minutes or until golden brown and crispy.
- Serve with the toppings and enjoy!
Portions: enough for the above
Time commitment: 15 min
- 1 red onion
- 1 juiced lime
- 3 medium avocados
- 2 diced tomatoes
- salt and pepper
- Cut the avocados in half, get the actual fruit out, and smash it in a bowl
- Peel and cut the onion, mix with avocado
- Add diced tomatoes and the juice of lime to the mixture. Spice up with salt and pepper.