Let's make chimichangas - vegan style | Marc Isaacson | Skillshare

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Taught by industry leaders & working professionals
Topics include illustration, design, photography, and more

Lessons in This Class

7 Lessons (13m)
    • 1. Welcome to class

    • 2. The ingredients

    • 3. Prepare the rice

    • 4. Make the chimis

    • 5. Clean up

    • 6. Lets eat

    • 7. Final thoughts

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About This Class

Even though there are just four main (and simple) ingredients, the final product is still absolutely delicious! These chimi's are baked, not fried. They are so satisfying, that you won't even mind, though.

I welcome you wherever you are on your vegan journey: vegan straightedge, vegan wannabee, vegan curious, vegan resistant and even vegan oppositional.

Meet Your Teacher

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Marc Isaacson

Bhavatu sabba mangalam | May all beings be happy


Hi! I'm Marc Isaacson. I'm a vegan and a triathlete. But, I didn't start out life as either. I was raised as an omnivore and didn't become vegetarian until 1997, when I was thirty years old. In 2001 I made the switch to veganism.

I did my first triathlon in 1989. It was a fairly short "sprint" distance and I couldn't believe how hard it was. I didn't do my next triathlon until 1999. I continued participating in triathlons until 2002, working my way up to half Ironman distance races. I didn't exercise at all from 2005 - 2013. On August 2, 2015, my 48th birthday, I became an IronMan.

All of us is on a journey in life -- one that can take many paths and "side trips". I welcome you wherever you are on your life's journey.

My vision for my classes is:

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1. Welcome to class: Ola Boy when I was Diaz bienvenidos Bama's Arcos in our hi I'm Mark Isaacson, and I'm really excited to bring this Mexican themed recipe to you today. It's my bean and rice chimichanga. Now, chimichangas are typically fried, but these are gonna be baked, and they're so delicious and so filling that I don't think you're going to notice the difference that they're not fried. And what's even better is that this base recipe gives you so many opportunities to tweak things very easily to make the recipe be exactly what you want it to be. So let's move on and have a look at the ingredients. 2. The ingredients: in the class introduction, I mentioned that this recipe was so super simple and you're gonna see it really is when we look at the ingredients right now because in fact, there are only four basic ingredients that go into this recipe. You're gonna want to have nine burrito sized tortillas. You can use a 16 ounce jar of your favorite sauce. Um, whatever. Spiciness. You'd like it to be a 16 ounce can of re fried beans, and I'm gonna recommend that you use one cup of uncooked rice. And I like to use brown rice, which ends up making about two cups of rice by the time you're done, and you're gonna see when we mix the ingredients together that it's helpful toe have that little bit of extra cooked rice so you can get the consistency that you like. Then you're gonna use one teaspoon of cumin and one teaspoon of salt. The oil we're just gonna use to brush the tortillas, and then so they brown better when we put them into the oven. Well, that's about it for the ingredients. So the next thing we're going to need to do is to start preparing our rice 3. Prepare the rice: preparing Brown rice is very simple. I like to use a 2 to 1 ratio of water to the rice. So since I've got about a cup of rice here, I'm gonna end up putting in two cups of water. Now I like to add just a little bit of oil is well with the rice. It's not necessary if you don't want to do it. And you, if you prefer, you can leave the oil out. I'll put about a tablespoon of oil and with rice, and if you wanted to, you could add some salt. But because I've got the salt already in my recipe, I'm not really worried about getting the salt in the rice. Finally, if you've got a rice maker and you would like to cook your rice in the rice maker, that's totally fine. We're gonna do the cooking on the stove is I'm gonna bring my heat up to hide, and just to help the water come to a boil faster, I'm going to cover my pot. Once the water comes to a boil. Ah, lower the heat to simmer and I'm gonna cook the rice for about 45 to 50 minutes my rice has come to a boil at this point, so I'm going to give it a quick stir and then I'm gonna cover the pot again and lower my heat to simmer. And I'm gonna set my timer for 45 minutes and check back and see how things are going. Well, when I had checked my right after 45 minutes, the truth is there was still a little bit of water that was left in the pan. And so what I did is I turned the heat up a little bit and I set the timer for another five minutes. And then when I checked it at 50 minutes, it still wasn't quite as done as I wanted it to be, So I let it go for another five minutes. So it just goes to show you that we can all make mistakes. They need to make adjustments sometime. It just depends on how much I had ah gotten the precise 2 to 1 ratio of the rice and maybe the rice was a little bit different. And maybe I should have had the heat a little bit higher in the first place. But right now you can see that the rice has absorbed pretty much all of the water. And I checked it to see the consistency, the rice. It was in pretty good shape. So what I'm gonna do now is I'm gonna actually I turned off the stove, and then I'm just gonna let the rice sit here for 10 minutes before I start using it. 4. Make the chimis: I've let the rice sit for 10 minutes, and now I'm going to start mixing the ingredients together. In the meantime, I've turned on my oven to 425 degrees Fahrenheit, and I'm going to let the oven preheat. While I complete the rest of this process, I'm going to dump the whole can of refried beans into the bowl. Then I'll dump the entire jar of salsa I'll put in a teaspoon of the cumin. This is an area where you might like to tailor things to your liking. I would say that you want at least a teaspoon of cumin, but you might decide that you want even more. The cumin does provide a particular flavor that give this recipe. It's really Mexican taste. Now I'll put in a teaspoon of salt, and I'll stir all of these ingredients together. Now that I've got the beans, salsa and spices combined, I'm going to add the rice. Here's where you've got another opportunity to tailor things to your liking. Depending on how thick or thin you want the feeling to be, you can add more or less rice. I'm starting out with about one cup of cooked rice. Then I'll check the consistency after I've mixed it in and decide if I want to add more. I would like this to be a little bit thicker. I'm going to add about another half cup of the cooked rice. I'm pretty happy with the consistency of this mixture. The truth is, I probably could have put in the remaining rice if I wanted to. Then I would probably end up making more chimneys. I'll use what I have here and start preparing the Jimmies. I've poured a little bit of oil in this bowl here. I used canola oil and what I'm gonna do is I'm just gonna brush the oil over the tortilla shells on one side. Now that I've got the tortilla shell oiled, I'm just gonna turn it over and then I'm gonna play some filling in the center of the tortilla. I'm guessing I probably have about half a cup, two, maybe three recorders of the cup full of the filling there. And there's no magic way to fold this. You can fold it. Whatever's easiest for you, I'll fold it down from the top, then on the sides and then I'll finish up by folding it on the bottom. And then I'm gonna take that and place that right in the pan. I'll check back with you once I got the rest of the chimneys prepared. I've finished putting together my nine chimichangas here and you can see I've got a little bit of the mixture left here. Probably enough for about one more. Jimmy and I couldn't put together another one if I wanted to, but I'll probably just leave this on the side and I'll eat it separately. It's pretty tasty by itself. So the oven has created in the meantime, while I've been doing this. So now all I have left to do is put the chimneys in the oven, and I'm gonna let them cook for about 10 minutes on each side. What I'm gonna look for to help me decide when to turn the chimneys over is that I see that they started to brown on one side. So I'll check back in a little while and we'll see when I flipped the chimneys. It's been 10 minutes, and I'm gonna have a look at how the chimneys are doing right now to decide if I'm ready to turn them over. Now I can see right away. When I take, he's out that these are starting to brown on the bottom. So I'm gonna flip all of them over and put the chimneys in for another 10 minutes. Now, you may prefer to get your chimneys even a little darker on the bottom. Then I've got mine right now, and that's OK. Just keep an eye on them so that they don't end up burning. Okay, there's what my chimneys look like right now. I'm gonna put him in for another 10 minutes on the other side. The Chinese have cooked for about another 10 minutes now. And I have already taken a peek in the oven so I can see that they're done. So I'm going to turn off the oven and I'm gonna take the chimneys out, and you can see how much they cooked on this side. And they're very, very hot when they come out. So I'm gonna let these sit and cool for a while before I even think about eating them. Otherwise, you're gonna get one of those hanging things on the top of your mouth. Like when you burn it eating something like that. That's really hot. Oh, sorry. Maybe that was too much detail. 5. Clean up: while I'm waiting for the chimneys to cool, I'm gonna go over one of my favorite parts of every one of these courses that I do And look at how much cleanup there is. Or as I should say, how little cleanup there is. You can see that we've got the salsa jar and the cap and the sink. We've got that can of the re fried beans. Now I'll rents those things out and I'll end up putting them in recycling. And then we've got this'll plate that has a little bit of oil on it. And this could probably just go right into the dishwasher. Not when I made the recipe. I had a little bit of extra mixture here, so I'm gonna have to eat that up. I'm not just gonna throw it away in the night end up giving the bowl a quick rinse before I put that in the dishwasher. I've got the bowl that had a little bit of oil in it, and I the leftover oil that I had I poured back into the jar. I don't bother cleaning this pastry brush. I'd like to use it to brush oil on other things. so this could go pretty much directly in the dishwasher. And then we've got what's left of the pot of rice here. So a tidy bit of clean up there and then the last thing that we have is the pan that the chimneys were cooked in. So all in all, even though I named a number of different things, that cleanup is super quick with this recipe as well, and I'll check back with you later once the chimneys have cooled and do a taste test. 6. Lets eat: Well, it's time for me to give my recipe a taste. And I'm gonna be honest. I've let these cool for a really long time, so they're pretty much almost cold at this point because I wanted to avoid any kind of blooper reels here with me biting into these things, just wincing and screaming in pain. I'm gonna go ahead and give a taste here and let you know how it came up. It's quite tasty. Now. I didn't use the mild sauce. Um, and I only used one teaspoon of acumen. So right now the flavor of these chimneys is pretty mild. It's definitely flavorful, definitely enjoyable. And it's definitely got the opportunity to kind of kick it up another notch. Bon appetit. 7. Final thoughts: thanks for taking this class and congratulations for making it all the way through to the end. The next thing that I'd like to encourage you to do is to start your project. You don't have to finish it immediately. You can start it and begin by answering whether you've even eaten chimichangas before. So go ahead, click the button, start the project and let me know whether you've eaten chimichangas and whether or not you have. Make sure to put these items on your grocery list so that after you come home, you're gonna be able to make these delicious chimichangas as well.