Beef and Bean Chimichangas
Servings 4
Equipment
- Large skillet
Ingredients
- 1 tsp olive oil
- 1 lb of lean ground beef
- ½ yellow onion diced
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp coriander
- 1 tsp oregano
- Dash of red pepper flakes
- Sea salt and freshly cracked pepper to taste
- 3 cloves of garlic minced
- 1 can of chili beans or pinto beans drained
- 3 tbsp water
Other Ingredients:
- Flour tortillas
- Cheddar cheese shredded (I used sharp)
Toppings:
- Green onions sliced
- Cotija cheese grated
- Sour cream
- Pico de gallo
- Guacamole
- Salsa
- Hot sauce
Instructions
- Make the beef and bean mixture by heating the olive oil in a large skillet over medium heat. Add the ground beef and break it up into crumbles.
- Add the onion and spices, including the sea salt and freshly cracked black pepper to taste, then cook for 4-5 minutes, stirring occasionally.
- Add the garlic and cook, stirring constantly, for 1 minute.
- Add the drained can of beans and water to the beef mixture, and cook, stirring often, for 5 minutes. Set aside.
- Prepare the tortillas by heating them in moist paper towels in the microwave for 20 seconds so they are soft and pliable.
- Prepare the chimichangas by layering the tortilla with cheese and some beef mixture down the center.
- Fold in the sides and roll into a burrito, keeping the ends closed.
- Cook the chimichangas by coating a large skillet with olive oil cooking spray and heating it over medium-high heat.
- Place seam side down in the hot skillet and cook for 4-5 minutes on each side until golden brown.
- Serve with pico de gallo, guacamole, salsa, hot sauce, and sour cream, if desired. Enjoy.