8 standard flour tortillas or 4 burrito-size flour tortillas
4–6 cups oil for frying (peanut, corn, canola)
1/2 cup plain yogurt
10 stalks cilantro, stems and leaves
1 clove garlic
pinch of salt
Heat oil in skillet over medium heat.
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.
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.
For large chimis, use about 1/4 cup mushroom and beans, top with a couple tablespoons of cheese and fold up.
Heat oil (1″ deep for mini chimis; 2″ deep for large chimis) to 360ºF.
Carefully add chimis, seam-side down, 3-4 at at time. Fry for about 2 minutes on each side until golden.
Cool on a rack while you make the creamy sauce.
For sauce: Combine all in a food processor or blender and puree.
Serve chimichangas with cream sauce and salsa of your choice.