Crispy Beef and Bean Chimichangas
Ingredients
- • 450 g ground beef
- • 150 g onion, diced
- • 3 cloves garlic
- • 5 ml ground cumin
- • 10 ml chili powder
- • 5 ml paprika
- • 2.5 ml oregano
- • 400 g refried beans
- • 200 g shredded cheddar cheese
- • 8 item flour tortillas (10-inch)
- • 500 ml vegetable oil for frying
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
In a large skillet over medium-high heat, cook ground beef until browned, breaking it apart with a spoon. Drain excess fat.
- 2
Add diced onion to the beef and cook for 3-4 minutes until softened. Add minced garlic and cook for 1 minute.
- 3
Stir in cumin, chili powder, paprika, and oregano. Cook for 30 seconds until fragrant. Season with salt and pepper.
- 4
Remove from heat and let the mixture cool slightly. Stir in the refried beans until well combined.
- 5
Warm tortillas in the microwave for 20-30 seconds to make them pliable.
- 6
Place about 1/2 cup of the beef mixture in the center of each tortilla. Top with 1/4 cup shredded cheese.
- 7
Fold in the sides of the tortilla, then roll tightly from bottom to top. Secure with toothpicks if needed.
- 8
Heat oil in a deep skillet or pot to 350°F (175°C). Carefully place 2 chimichangas at a time seam-side down in the oil.
- 9
Fry for 2-3 minutes per side until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
- 10
Remove toothpicks and serve hot with your favorite toppings like sour cream, guacamole, salsa, and lettuce.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to perfect chimichangas is getting the oil temperature just right - too hot and they'll burn outside while staying cold inside, too cool and they'll absorb excess oil. Use a thermometer for best results!"
