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  • 1 tablespoon olive oil
  • 1 large portobello mushroom
  • 1 jalapeño pepper
  • 1/4 cup minced onion
  • 1 tablespoon minced garlic
  • 1 teaspoon ground cumin
  • 1/2 teaspoon oregano
  • 1/4 cup chopped bell pepper
  • 1/4 teaspoon soy sauce or liquid aminos
  • 1/2 cup ricotta cheese
  • 1 cup refried beans
  • 1/2 cup grated cheese
  • 8 standard flour tortillas or 4 burrito-size flour tortillas
  • 46 cups oil for frying (peanut, corn, canola)
  • Creamy sauce:
  • 1/2 cup plain yogurt
  • 10 stalks cilantro, stems and leaves
  • 1 clove garlic
  • pinch of salt


  1. Heat oil in skillet over medium heat.
  2. Slice portobello thinly, then cut slices in half. Add to skillet with a pinch of salt. Cover and let steam about 2 minutes. Stir in onion, jalapeño, garlic, cumin and oregano and cook another minute until cumin starts to smell toasty. Add soy sauce and bell pepper and cook another 30-60 seconds. Turn off heat. Stir in ricotta. Set aside.
  3. Warm tortillas on the stove or in the microwave to make them easier to fold. For mini chimis, place about 1 1/2 tablespoons mushroom mix and 1 tablespoon beans in the lower center of the tortilla. Top with 1 tablespoon cheese. Fold like a burrito and thread toothpicks into the seam to hold.
  4. For large chimis, use about 1/4 cup mushroom and beans, top with a couple tablespoons of cheese and fold up.
  5. Heat oil (1″ deep for mini chimis; 2″ deep for large chimis) to 360ºF.
  6. Carefully add chimis, seam-side down, 3-4 at at time. Fry for about 2 minutes on each side until golden.
  7. Cool on a rack while you make the creamy sauce.
  8. For sauce: Combine all in a food processor or blender and puree.
  9. Serve chimichangas with cream sauce and salsa of your choice.

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