First, a quick update on my marathon training:
There was a Wall. I hit it. I didn’t want to run anymore. Same as happened last year at exactly this same time. I lost faith. I had doubts. Sick of tights, sick of sore toenails and sick of the same running routes over and over, was I.
But I just kept running.
It was not fun. I was bitchy to everyone. I grumped through runs and I threw things. It was Tantrum-City.
But I kept running because I have a goal that is public, expensive, communal (my family has already sacrificed quite a bit for my training). It would take a lot more than the galloping grumpies to make me quit.
Then the Wall fell down. On Friday I ran my longest run ever in my entire life: 23.5km. Longer than a Half freakin’ Marathon. And I felt fine. I could have even run a couple more kms. I seem to have finally passed through the chaffing I was struggling with (boobs, butt, armpits – basically all the tender bits!). My nutrition during the run went smoothly. The weather was good. I worked out a new technique with taking advil at the 90 minute mark to keep knee pain from overwhelming me. Aside from a little toe blister, I was rock solid!
Walls Will Be Walls. Run Around Them.
Now, on to Chimichangas!
According to Wikipedia:
According to one source, the founder of the Tucson, Arizona, restaurant El Charro, Monica Flin, accidentally dropped a pastry into the deep fat fryer in 1922. She immediately began to utter a Spanish curse-word beginning “chi…” (chingada), but quickly stopped herself and instead exclaimed chimichanga, a Spanish equivalent of thingamajig. Fortuitously, the euphemism was a well understood Indianism for the standard Spanish “chango quemado”, meaning “burnt monkey.”
But we don’t burn monkeys here at Triumph Wellness because we don’t harm animals in order to eat! And we don’t deep fry because we’d rather not be overweight again. Thanks to Lindsay at Happy Herbivore, I learned that this tasty dish need not be deep fried, or contain any meat, to be delicious.
I made these for dinner the other night. The kids gobbled them all up and then begged me to make them the following night as well. Ole! Chimichanga! Thingamagig! Burnt Monkey!
This recipe technique is from The Happy Herbivore by Lindsay Nixon. The recipe itself is different, which is why I am posting it. Still, buy the book - it's a keeper!
- 6 whole wheat no-trans fat tortillas
- cooking oil spray
- 1 small onion, minced
- 1 roasted red pepper or fresh tomato, finely chopped
- 2 cloves garlic minced
- 1 can black beans, rinsed and drained
- 1/4 cup tomato sauce
- salt and pepper to taste
- 1 1/2 cups cooked rice or quinoa
- Preheat oven to 180 C / 375 F.
- Line a baking sheet with parchment paper and spray lightly with cooking spray.
- In a small pot sprayed with cooking spray, saute the onion, pepper or tomato and garlic for 3-5 minutes.
- Add beans and tomato paste and cook, mashing some of the beans for another 2 minutes.
- Mixture will be very thick.
- Remove from heat and set aside.
- Warm each tortilla over the open flame of your stove or 30 seconds in the microwave until it becomes soft and flexible. If you are warming it over the flame, use tongs and keep flipping it back and forth until it goes from stiff to floppy.
- Lay the tortilla on the counter and place 1/4 cup of the bean mixture and 1/4 cup rice or quinoa in the center.
- Fold up the bottom and top edges and fold the sides in on themselves to make a rectangular packaged just like a burrito.
- Place on the baking sheet.
- Repeat with remaining 6 tortillas.
- Spray them all with cooking spray and bake for 15-20 minutes until golden and crispy.
- They will be very hot inside so be careful!
This post is participating in the following linkys:
Bookmarked Recipes at Tinned Tomatoes
Wellness Weekend at DietDessertandDogs
Kosher Cooking Carnival on This American Bite