Ingredients:
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)
Instructions:
- 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.
- 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.
- 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.
- 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.
- Heat Oil:
- In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).
- 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.
- 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.
- Serve:
- Serve the Beef and Cheese Chimichangas hot.
- Garnish with additional shredded cheddar cheese, sour cream, salsa, guacamole, and chopped cilantro if desired.
- Enjoy:
- Indulge in these flavorful and crispy chimichangas for a delicious Mexican-inspired meal!