So, I am from the South, and I love to cook Southern food, but I honed my cooking skills in a Mexican kitchen in Memphis. This recipe is one of my favorite Dixie-Mex specialties, a veganized version of a favorite I developed and served at that Mexican restaurant all those years ago. Spinach and black beans in a cheesy-fried tortilla, plus a smoky salsa rosada, bring hints of Mexico, while the toasted pecans are all South. Around our house, we think it's a combination that, as Apryl would say, is totally effin' crave-worthy.
- 4-6 burrito sized flour tortillas
- 1 15 oz. can black beans, drained not rinsed
- 1/2 cup chopped pecans
- 12 oz. chopped, frozen spinach, thawed
- 1 Tbs. minced garlic
- 2 Tbs. extra virgin olive oil
- 1/2 tsp ground roasted cumin
- 8 oz. vegan cream cheese
- juice of 1 lime
- 1 cup prepared chipotle salsa
- 1/2 cup cashew cream
- canola oil
- salt and pepper to taste
In a heavy-bottomed pan on medium heat, put pecans in dry pan to pan toast. Once you smell the aroma of toasted pecans, add in olive oil and garlic and stir until the garlic just starts to release its aroma and brown. Add spinach; cook until heated through and spinach is bright green, stirring frequently. Add cumin, lime juice, black beans, a generous pinch of salt, and black pepper to taste. Stir until combined and heated through. Add cream cheese. Fold mixture into cream cheese, working until smooth. Adjust salt and pepper to taste. Set aside.
In a mixing bowl, combine salsa and cashew cream until uniformly pink.
In a flat-bottomed pan, put just enough canola oil to coat the bottom to about 1/4 inch thickness. Set heat to medium. While the oil is heating, prepare the chimis by scooping approximately 2/3 cup of the spinach filling into the center of the tortilla. Fold the edges in per the below picture to make a rectangular pocket. Ideally the folds should overlap.
Once the oil is heated, add the chimis to the pan by placing the folded side down first into the oil. Once folded side is golden brown and holding its shape (approximately 3 minutes) flip the chimis and cook an additional 2-3 minutes on the unfolded side until golden brown. Remove chimis from pan and drain on paper towels. Plate the chimis folded side down and top with just enough salsa to cover the top.