“Everything Will Be Alright” – Chimichangas


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…

  1. Preheat your oven to 225C (400F).
  2. Mix the beans, salsa, cumin, oregano, cheese and onions.
  3. Place 1/5 of the mixture in the centre of the tortilla.
  4. Fold up the tortilla so that the stuffing cannot come out.
  5. Place the folded tortillas in a deep oven dish. Melt the butter and brush the tortillas with it.
  6. Bake at 225C for 25 minutes or until golden brown and crispy.
  7. 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
  1. Cut the avocados in half, get the actual fruit out, and smash it in a bowl
  2. Peel and cut the onion, mix with avocado
  3. Add diced tomatoes and the juice of lime to the mixture. Spice up with salt and pepper.
  4. Enjoy





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