Summertime Grilled Chimichangas

It's amazing to me how few vegetables I need to buy at the store in the summertime. The CSA has provided very well for my family this year. Looking at what was in the fridge, I threw together this recipe of very seasonal, colorful stuff. It's super easy, and it's very toddler friendly (if your kids are like mine, they might open up the tortillas like a present and eat the insides). It's also healthier than your average chimichanga, which is deep fried and full of greasy meats. This is much lighter, and much more figure-friendly. Hope you enjoy them as much we did!

Summertime Grilled Chimichangas
1 ear of fresh corn
6 flour tortillas (whole wheat or sprouted grain)
1 can aduki beans, drained and rinsed
3 Tbsps diced red onion
1 jalapeño, seeded and minced
1/2 bell pepper (any color), diced
1 large heirloom tomato, seeded and diced
1/4 cup cilantro, chopped
6 oz. shredded monterey jack cheese
safflower oil spray
1 lime, cut into wedges

Steam the ear of corn for five minutes. Cut the kernels away, and reserve.

Preheat a cast iron skillet or large cast iron pan over high heat. Working with one tortilla at a time, add small amounts of the beans, onion, jalapeño, bell pepper, corn, tomato, cilantro and cheese in the center. Fold two opposing sides over toward the middle, and then fold in the other sides. Spray the pan with a film of safflower oil, and reduce the heat to medium. Grill the stuffed tortillas seam side down for 2 minutes. Turn and then grill for another two minutes. Enjoy!

If you need to keep these warm while grilling the others, you can put them on a cookie sheet in a 200F oven.

Serves 3.