Baked Bean Chimichangas

4-6 servings 

Ingredients

1 tablespoon extra-virgin olive oil, plus more for brushing the tortillas

1/2 cup chopped yellow onion

1 teaspoon garlic, minced

One 4-ounce can green chiles, drained

2 cups black beans (I soaked some beans overnight the night before)

1 teaspoon chili powder

1/2 teaspoon cumin

Juice of one lime

2 cups refried beans, cooked, and hopefully still a little warm

Tortillas

For garnish (optional):

Cheese-I used a combination of shredded Monterey Jack and queso fresco

Cilantro

1 tomato, chopped

Greek yogurt, optional

Black olives

Avocado

Instructions

1. In a saute pan over medium heat, heat the olive oil until shimmering. Meanwhile, preheat the oven to 400 degrees.  Spray a baking pan with cooking spray; set aside.

2. Add the onion and cook, stirring occasionally, until softened and translucent, about 4-5 minutes.

3. Add the garlic and cook until fragrant, about 30 seconds.

4. Add the green chiles, black beans, chili powder, cumin, and lime juice, stirring until combined.  Cook until the beans are heated through, about 3-4 minutes.

5. Once the beans are heated through, place about 2 tablespoons of each of the refried beans and the black bean mixture into the center of each tortilla.  Top with whatever garnishes you might want inside the chimichangas-I used a small amount of cheese on each one).  Fold in the ends of each tortilla and roll up the chimichanga.  Place each chimichanga, seam side down, into the prepared baking dish.

6. Lightly and thoroughly brush each chimichanga with olive oil.

7. Bake the chimichangas until heated through and lightly browned, about 20-25 minutes or so.  

*Watch your chimichangas carefully.  As oven temperatures can vary significantly, the browning time may be dependent on your oven.  Use your own judgment here.

8. Top each chimichanga with the garnishes of your own choosing, and enjoy.

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Homemade Vanilla Bean Ice Cream

INGREDIENTS

½ cup milk                              

1 vanilla bean

½ cup sugar

4 egg yolks

Pinch of salt

1 ½ cup heavy cream

INSTRUCTIONS

In a small saucepan, simmer milk and ¼ cup of sugar over medium low heat. Scrape the vanilla bean and throw everything into the milk. Do NOT boil the milk.

In a separate bowl, beat the egg yolks with remaining ¼ cup of sugar until nice and pale. To temper the egg yolk mixture, ladle some warm milk and whisk vigorously as you pour it. Now put the tempered egg yolk mixture back to the remaining milk. Continue to cook for about 10-15 minutes, stirring frequently. Pour the heavy cream into a medium bowl. Place a sieve over it. Transfer the custard mixture into the heavy cream through the sieve. Cover with plastic wrap, making sure the plastic touches the custard. Cool completely.

 Once the custard is cooled, pour it into the prepared ice cream maker and run according to your specific ice cream maker manual.
 Transfer into a bowl, and store in the freezer.

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String Bean Salad with Vinegar Dressing

Ingredients

For the salad:

• 1 pound of fresh string beans, ends trimmed
• ⅓ cup diced red onion
• 3 hard-boiled eggs, chopped
• 4 - 5 slices cooked bacon, chopped

For the Dressing:

• 2 tablespoons white wine vinegar
• 1 teaspoon Dijon mustard
• 3 tablespoons olive oil
• 1 clove minced garlic
• salt and pepper

Instructions

1. Bring a large saucepan of water to a boil and blanch the string beans 2 minutes. Fill a large bowl with ice water and remove the string beans with a slotted spoon into the bowl.
2. Once they are cool, drain and pat dry with paper towels. Cut into 1 - 2 inch long pieces.

Make the dressing:

1. In a small bowl whisk the vinegar and mustard together. Slowly whisk in the oil. Stir in the garlic with a couple pinches salt and pepper.
2. Add all the salad ingredients to a large bowl, drizzle with the dressing, season generously with salt and pepper and gently toss.
3. Serve at room temperature or chilled. Best eaten fresh.

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