Monday, September 22, 2008

Potato Chimichangas

I have a lot of Potatoes in my pantry, thanks to the great Deals at Safeway this week. I also have many tortilla wraps from their sale last week. So it's Potato Chimichanga time!

Serves 4

6 medium white potatoes, peeled
1 small onion, diced
(use about 1/4 cup of diced onion)
1 tablespoon of powdered taco seasoning
12 small soft tortilla wraps
2 chopped tomatoes diced and drained (you could use a can of diced tomatoes)
1/4 cup of Tofutti's Better than Sour Cream
2 cups of shredded lettuce
2 cans of Kidney Beans (depends on how much you want serve on the side)
1/4 cup of Taco Sauce to season the Kidney beans (I use mild)
oil for frying
salt and pepper to taste

Dice the peeled potatoes and boil them until tender.
Chop tomatoes and lettuce while potatoes are boiling.
Lightly saute onions in oil until lightly golden.
Drain and rinse the kidney beans, place beans and taco sauce in a microwavable bowl, stir, cover and microwave for a couple minutes until hot.
Once potatoes are tender; drain the fluid from pot, add the onions, the powdered taco seasoning, 2 tablespoons of the sour cream, and mash the mixture until thick and creamy - salt and pepper to taste.
Fill the tortillas with a couple tablespoons of the mashed potato mixture, fold envelope style (like a burrito).
Fry in an non-stick skillet, seam side down, in 1/2 inch of hot oil, until crispy and brown. Turn and brown other side. Drain briefly on paper towels.

Serve hot
Garnish Chimichanga with lettuce,
tomatoes, a dollop of sour cream, and side of the seasoned kidney beans.

Here's a video of Sir Paul McCartney making Mashed Potatoes.

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