Chopped Vegan: Refried Black Eyed Pea Chimichanga with Maple Mole Sauce and a Blackberry Mint Margarita Salsa

Yesterday, The Post Punk Kitchen posted a Chopped Vegan challenge where you had to make an entree using black eyed peas, mint, blackberries and bittersweet chocolate. This is one of the best dishes that Krista and I have ever made. And what makes it even more awesome is that we completely invented this recipe. Here's what we did...

Margarita Blackberry Mint Salsa

Ingredients

approx. 2 cups blackberries, chopped

1 tsp mint

1/2 red onion, diced

juice of 1 lime

1 tsp grated ginger

1 clove garlic, minced

1/2 cubanelle pepper, diced

1 shot of tequila!!!

salt and pepper to taste

Mix all of the ingredients together and let them marinate in the fridge until the chimichangas are ready.

Refried Black Eyed Pea Chimichanga with Maple Mole Sauce

Ingredients

2 cans black eyed peas

1/2 cubanelle pepper, diced

1/2 bar semi-sweet chocolate

1 tbsp peanut butter

2 tbsp maple syrup

1 onion, chopped

3 cloves garlic, minced

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cloves,

1/4 tsp cayenne

1 tsp cumin

1 tsp oregano

salt and pepper to taste

1 can roasted tomatoes

1 cup red wine (we chose a shiraz for it's blackberry notes and peppery finish)

Heat 1 tbsp olive oil in a large pan over medium high heat. Add onion and cook until starting to brown. Add garlic and cubanel pepper and cook 1 minute. Reduce heat to medium. Add the black eyed peas and smash up 1/3 of them. Add the wine, tomato and spices. Once wine is starting to reduce, turn heat down to low and reduce until consistency of refried beans.

Put mixture in tortilla and wrap up like a burrito. 

Heat pan to medium high and coat bottom of pan in 1/4 inch of good frying oil. Place burritos in and fry until golden brown on both sides. Serves 8 to 10. 

Voila chimichangas!