Description
A family-friendly recipe featuring crispy fried chimichangas filled with seasoned ground beef, black beans, and melted cheddar cheese. Quick to prepare and perfect for busy weeknights.
Ingredients
- 1 pound ground beef (80/20)
- 1 can (15 oz) black beans, drained and rinsed
- 1 medium yellow onion, finely diced (about 150g)
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste (start with ½ teaspoon salt)
- 1 cup shredded cheddar cheese (about 100g)
- 8 large flour tortillas (10-inch)
- About 2 cups vegetable oil for frying (480ml)
- Optional toppings: sour cream, salsa, guacamole, chopped cilantro, lime wedges
- Optional additions: small can diced green chilies or fresh jalapeños
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and break it up with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Drain excess fat.
- Lower heat to medium. Add diced onion and sauté for 3-4 minutes until softened and translucent.
- Add minced garlic, chili powder, cumin, salt, and pepper. Stir and cook for 1-2 minutes until fragrant.
- Stir in drained black beans and shredded cheddar cheese. Mix until cheese melts slightly and combined. Remove from heat and let cool slightly.
- Lay a tortilla flat on a clean surface. Spoon about ⅓ cup of beef and bean mixture into the center. Fold sides over filling and roll tightly from one end to the other. Place seam-side down on a plate. Repeat with remaining tortillas and filling.
- Pour about 1 inch of vegetable oil into a large skillet and heat over medium to about 350°F (175°C).
- Carefully place 2-3 chimichangas seam-side down into hot oil. Fry 3-4 minutes per side until golden brown and crispy.
- Remove chimichangas with tongs and drain on paper towels. Repeat with remaining chimichangas, maintaining oil temperature.
- Serve hot with optional toppings like sour cream, salsa, guacamole, cilantro, and lime wedges.
Notes
[‘Drain the filling well and let it cool slightly before assembling to prevent soggy tortillas.’, ‘Use fresh, pliable flour tortillas; warm stiff tortillas wrapped in a damp towel for 20 seconds in the microwave if needed.’, ‘Maintain oil temperature around 350°F (175°C) to avoid greasy or burnt chimichangas.’, ‘For a lighter version, brush chimichangas with oil and bake at 425°F (220°C) for 20 minutes, flipping halfway.’, ‘Filling can be made ahead and stored in the fridge for convenience.’, ‘Avoid microwaving leftovers to keep chimichangas crispy; reheat in oven or skillet instead.’, ‘Chimichangas can be frozen before frying; fry from frozen adding extra cooking time.’]
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 380
- Sodium: 520
- Fat: 18
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 5
- Protein: 22
Keywords: chimichangas, beef chimichangas, crispy chimichangas, easy family meal, ground beef recipe, Mexican food, fried tortillas, bean chimichangas