Tequila Citrus Beyond Meat Chimi’s

This is the first time we’ve made chimichangas. Ever. But we were experimenting with Beyond Meat chicken-less strips in a tequila citrus marinade, and really, it just worked. The tangy citrus flavor of the Beyond Meat in marinade contrasts perfectly with the crisp fried tortilla shell. The slivered red pepper provides snap and freshness, and refried beans hold everything together. Pair this with a margarita and some guac. Perfection!

1 pack Beyond Meat chicken-less strips, SouthWest flavor

1/4 cup tequila

2 oranges, juiced

zest of one lime

2 limes, juiced

1 tsp. chili powder

1 tsp. cumin

1 tsp. oregano

1 jalapeño, seeded and diced finely

2 cloves garlic, minced or pressed

salt and pepper

2 cups peanut oil or other high-heat frying oil

8 large tortilla wraps

1/2 can refried beans

1 red pepper, slivered into matchsticks

1 cup Daiya cheddar or pepperjack shreds

cilantro, to serve

hot sauce, to serve

Shred Beyond Meat strips and place in a large, shallow dish. Add tequila, lime zest, lime and orange juices (about one cup total, give or take), chili powder, cumin, oregano, diced jalapeño, minced garlic, salt and pepper. Stir up to coat Beyond Meat with marinade and allow to marinade at least one hour. If you can plan for 2 to four hours, the flavor will be even better.

While you assemble the chimi’s, warm your peanut oil over medium heat in a deep pot to avoid splashing.

To create the chimi, lay one tortilla flat and spread about 1 tablespoon of refried beans across the center. Layer a few pepper slivers in the middle and sprinkle about 1 tablespoon of Daiya shreds on that. Top with about 1/8 cup of marinaded Beyond Meat. Fold the left and right sides of the tortilla to the middle. Grab the back flap and tuck it around the fillings, being careful to keep those left/right side flaps in tight. Roll it up. If you’ve done it correctly, the refried beans will act as “glue” to keep the tortilla closed. You can use a toothpick to secure your tortilla if the refried beans aren’t sticking.

Place in hot oil, which should be slightly bubbly. Brown on both sides until golden and drain on paper towels. Serve with chopped cilantro, your favor hot sauce or other fixins’ like salsa, soy sour cream or guac.

Note: If you aren’t into fried foods, this recipe works well as a burrito or taco too! For the rolling – different tortillas roll differently. We found white flour and spinach tortillas worked best. Whole wheat and gluten free tortillas tended to tear, but were still tasty!

Oh – and the month is not over! Click on this link to get the $2.00 off Beyond Meat coupon and try this recipe today! http://bit.ly/1fzvcyu