Santa Cruz’s El Palomar Mexican restaurant has an incongruously named appetizer item: “rollos,” that they describe as “crispy flour tortillas filled with grilled chicken, whole beans, bell peppers, onions, and cheese.” Basically, chimichangas sliced into pieces and served filling side up. Whatever you call them, they are delicious, rich, and filling enough to be a whole meal. Me being me, I had to create my own version at home, and it’s evolved into one of my favorite meals. This recipe is exactly how I like to make it now, but you can feel free to substitute according to your preferences. Swap out the chicken for any other meat of your liking, or use Beyond Meat or tofu to make a vegetarian version. Use black beans instead of pinto beans. Add corn, squash, artichoke hearts, mushrooms, as I do, depending on what I have on hand. Add extra chilis to make it hotter. My only caution is to keep the mixture relatively liquid-free, so the tortillas don’t get soggy.

First, slice a half a red onion and sauté it in a about a tablespoon of vegetable oil:

Red onion

Add a half a chopped green bell pepper:

Chopped green bell pepper

Add two stalks of chopped celery:Chopped celery

Now toss in 2 minced Fresno chilis:Minced Fresno chilis

Three sliced green onions (scallions):Green onions

A large chicken breast, chopped or shredded:

Chicken breast

And a can of drained salt-free pinto beans:

Pinto beans

Cook together until mixture is heated through. Add 2 ounces of shredded Monterey Jack cheese and 1 ounce of cojita, and you’ve got your mixture made:

Finished bean and chicken mixture

Keep reading … it’s time to roll!