These little chimmies are a perfect bundle to wrap when you have left over mexican food ingredients. There aren't too many rules to follow but no cheese is needed or frying! These are wrapped and baked and perfectly yummy.
Taco Meat mixture:
3/4 pound or more grass fed hamburger (to make vegetarian, use more veggies)
1 small onion, chopped
Bell pepper, any variety, chopped
3 cloves minced garlic
cumin, chili powder, chipotle season, salt and pepper to taste
1 c. sweet corn
2 cups cooked black beans, rinsed
1 zucchini, julienned or chopped finely
Cook hamburger with onion, garlic and bell pepper till no longer pink. Add zucchini, black beans and corn and cook a little longer till tender. Add in the seasonings to desired taste. Generally I add about 1 tsp. cumin and then chili powders as desired. Add the salsa, just enough to moistened the mixture. Heat till warm and flavors absorbed. Salt and pepper to taste.
Salsa Brown Rice:
1 c. brown rice
1 1/2 c. water
1 cup smooth salsa
1/2 tsp. sea salt
Stove top directions:
Bring all the a boil, simmer with the lid on for 40 minutes. Let stand 10 minutes. Add more minutes if needed.
Bring all ingredients to pressure on high pressure for 20 minutes, let natural release for 10 minutes.
To make the chimmi:
I love to use the Costco organic, uncooked tortillas. Cook up about 18. Place
some taco mixture and rice in each tortilla, Roll up folding ends in before you roll. Brush top and bottom with avocado oil or oil of choice. Place seam side down on a baking pan, lining them all up together. Bake at 350 until golden, about 25 minutes. To make this vegetarian, omit the beef and use sweet potatoes and more veggies. You can add cheese if desired.
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