Walnut Pinto Bean Air-Fryer Chimichangas
Light, crisp golden chimichanga with walnut, mushroom and pinto bean filling.
Ingredients
- 6 thin, 12-inch flour tortillas
- 1 cup coarsely chopped walnuts
- small handful cilantro leaves
- 2 tsp water
- 1/2 tsp chili powder
- 1/2 tsp chipotle chili powder
- pinch salt and pepper
- 1/2 cup onion, chopped
- 8 oz mushrooms, chopped
- 1 tbsp olive oil
- 1 14-oz can pinto beans, drained and rinsed
- 1 chipotle pepper in adobo sauce
- 1 tbsp balsamic vinegar
- 2 tbsp water
- 1/4 tsp salt
- 3/4 cup grated Cheddar cheese
- Cooking oil spray
Instructions
- Place the walnuts, lime juice, cilantro, 2 tsp water, the chili powders, salt and pepper into the work bowl of the food processor and pulse til the mixture is cru
- Saute the chopped onion and mushrooms together in the tablespoon of olive oil over medium high heat until the onion is softened and the mushrooms have given up their liquid. Add to the bowl with the nut mix and stir to combine.
- Place the pinto beans, chipotle pepper, vinegar, water and salt into the work bowl of the food processor and blend until it’s a smooth puree.
- Put the tortillas out flat on a work surface. Place scoops of both the bean and nut mixtures down the center of each tortilla, dividing evenly. Top with a tablespoon of grated cheese. Fold in the sides, then roll to enclose the fillings. It should look like an burrito.
- Spray each chimichanga on all sides with oil. Place in the air fryer basket, as many as it will hold, depending on the style of your air fryer. Air fry at 375 degrees for 7-8 minutes, flipping halfway through. The chimichangas are done when brown and crispy. Serve right away with your salsa of choice.
Notes
Nutrition Information (calculated using HappyForks.com)
- Calories: 407
- Fat: 20 g, 3.5 saturated
- Cholesterol: 17 mg
- Carbohydrate: 43 g, 6.5 g fiber
- Sodium: 750 mg
- Protein: 16 g