Beef and Cheese Chimichanga


For the Filling:

  • 1 lb ground beef
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and black pepper to taste
  • Vegetable oil for frying

For the Chimichangas:

  • Large flour tortillas
  • Additional shredded cheddar cheese for filling
  • Sour cream, salsa, and guacamole for serving
  • Fresh cilantro, chopped, for garnish (optional)


  1. Cook the Filling:
  • In a skillet over medium heat, brown the ground beef. Add chopped onion and minced garlic, and cook until the onion is softened.
  1. Season the Filling:
  • Stir in ground cumin, chili powder, salt, and black pepper. Add black beans and cook until heated through. Remove from heat and let it cool slightly.
  1. Assemble Chimichangas:
  • Take a large flour tortilla and place a portion of the beef and black bean mixture in the center. Sprinkle with shredded cheddar cheese.
  1. Fold and Seal:
  • Fold the sides of the tortilla in towards the center, then fold the top and bottom to create a rectangular packet. Secure the edges with toothpicks if needed.
  1. Heat Oil:
  • In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
  1. Fry the Chimichangas:
  • Carefully place the folded chimichangas into the hot oil, seam side down. Fry until golden brown, turning as needed to ensure even cooking.
  1. Drain Excess Oil:
  • Once golden and crispy, use tongs to remove the chimichangas and place them on a paper towel-lined plate to drain excess oil. Remove toothpicks.
  1. Serve:
  • Serve the Beef and Cheese Chimichangas hot.
  • Garnish with additional shredded cheddar cheese, sour cream, salsa, guacamole, and chopped cilantro if desired.
  1. Enjoy:
  • Indulge in these flavorful and crispy chimichangas for a delicious Mexican-inspired meal!

Leave a Comment