Baked Zucchini And Corn Chimichangas With Black Bean Sauce And Crema

Baked Zucchini And Corn Chimichang 

With Black Bean Sauce and Crema 

Ingredients:
Chimichangas:
6 T. vegetable oil, divided use 3 medium zucchini, diced
1-4 oz. can diced green chilies 1/2 cup chopped onion
1 clove garlic, minced
1 to 2 tsp. minced chipotle chilies
in adobo
1 1/2 tsp. dried oregano
1 tsp. ground cumin
1 cup frozen corn kernels, thawed 1/2 cup crushed tortilla chips
2 T. chopped cilantro plus more
for ganish
1 1/2 cups grated Jack cheese

Serves 8.
8 (10 inch) flour tortillas
1 cup crema (Mexican crème fraîche)
Black Bean Sauce:
1 T. vegetable oil
1/2 cup chopped onions
1 clove garlic, minced
1 T. minced jalapeno chili, with or
without seeds and membrane 2-15 oz. cans (2 cups) cooked black
beans, drained and rinsed 1/2 tsp. dried oregano
3/4 cup chicken broth or water 1 T. fresh lime juice or to taste Salt to taste

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Directions:

For Chimichangas, heat 2 T. oil in a large skillet over medium high heat. Add the zucchini, canned chilies, onion, garlic, chipotle chilies, cumin, oregano and cook until vegetable are just tender, about 8 minutes, stirring often. Stir in corn and set aside to cool slightly.

Preheat oven to 425 degrees. Stir tortilla chips, cilantro and cheese into filling. Lay out the flour tortillas and divide the filling evening among them. Fold tortillas over filling, fold in ends and roll up. Place chimichangas seam-side down on a parchment-lined baking sheet and bush with oil. Bake for 20 to 25 minutes or until browned and crisp.

Black Bean Sauce, heat oil in a medium saucepan over medium high heat. Add the onions, garlic and jalapeno and cook 3 minutes to soften onion. Stir in beans, oregano and broth or water and bring to a simmer. Simmer for 10 minutes. Puree sauce until smooth and return to saucepan. Stir in lime juice and salt to taste. Reheat when ready to serve, adding more water if sauce is too thick or boiling down a bit if too thin.

To serve, place chimichangas on serving plates. Top each with a spoonful of the Black Bean Sauce and then drizzle with Crema and sprinkle with cilantro.