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When OH and I went to Mexico (I know, I know, how lucky are we!) we really developed a bit of a love for chimichangas. Or ‘chimi-chimichangas’ as I randomly like to call them. They are basically glorified sexy wraps with lots of yummy Mexican flavours going on inside. Mmm!

Bean and Pepper Chimi-Chimichangas!

You will need:

1) Flour tortillas (I’m doing two per adult and one per child).

2) 1 can of kidney beans, drained.

3) 2 red peppers, deseeded and cut into strips.

4) 2 cloves of garlic, peeled and chopped.

5) 1 tbsp olive oil.

6) juice of half a lime.

7) 4tbsp tomato purée.

8) one red onion, peeled and chopped.

9) A generous handful of chopped coriander.

10) Grated cheese to sprinkle on top.

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How to make it:

1) Firstly, prepare your veg.

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2) In a saucepan, heat the olive oil and gently fry the onion and garlic until soft.

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3) Add the kidney beans, peppers, tomato purée and lime juice. Cook on a gentle heat for fifteen minutes, or until the beans are soft, then add the coriander.

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4) The traditional way of preparing chimichangas is to put a dollop of the bean mix on one tortilla, place another on the top, then fold over like a little parcel. However, I’m going with a bit more of a child friendly approach, so I’m popping a bit of the mix on each tortilla, and rolling, then placing in an oven proof dish (enchilada style!)

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5) Sprinkle grated cheese liberally over the top, add jalapeños if you like a kick, then pop in the oven (180c) for 10-15 minutes, to allow the cheese to melt.

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6) Serve and woof down as much as possible! (Or is that just me and my piggish behaviour?) I’m serving with leftover jalapeños and olives! Though obviously not jalapeños for the kids…I’m not that cruel!

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Total Cost: £3.00. So 75p a head.

The Verdict? DB1 ate loads of it and really liked it (apart from the kidney beans, which he picked out.) DB2 was less keen, but still gave it a good effort. Myself and OH very much enjoyed it too, though for adults, I’d recommend adding a bit of chilli powder for a little more of a kick!

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