Chicken and Black Bean Chimichangas recipe

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Ingredients

1 tablespoon vegetable oil
2 cups minced onion
6 cloves garlic, minced
1 tablespoon dried oregano
1 teaspoon ground cumin
1 tablespoon chili powder
2 (14 ounce) cans black beans, drained
1 ½ pounds shredded cooked chicken
2 cups salsa
3 cups shredded Cheddar cheese
½ cup sliced green onions
½ cup chopped cilantro
1 teaspoon salt
12 (8 inch) flour tortillas
1 cup vegetable oil

Nutrition Info

494.3 calories
carbohydrate: 47.5 g
cholesterol: 72.2 mg
fat: 19.4 g
fiber: 8.1 g
protein: 32.6 g
saturatedFat: 8.4 g
servingSize: -
sodium: 1271.9 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large saucepan over medium heat. Pour in oil and add the onion and garlic. Saute until they just start to become translucent, about 5 minutes. Add in the oregano, cumin, and chili powder and cook for 1 minute longer. Mix in the black beans, chicken, and salsa. Bring to a boil and cook until heated through, about 5 minutes. Remove from heat and stir in Cheddar, green onions, cilantro, and salt.

  2. Using a warm oven or a hot burner, warm the tortillas until they become soft and pliable. Lay out the softened tortillas on a work surface and divide the filling between the tortillas. Fold the sides of each tortilla in toward the middle, roll up like a burrito.

  3. Preheat oven to 400 degrees F.

  4. Heat remaining oil in a saute pan over medium heat. When the oil is hot, work in batches and brown each chimichanga on all sides. Transfer chimichangas to a baking pan, place in the oven and bake until heated through, about 15 minutes.

Recipe Yield

12 chimichangas

Recipe Note

While traditional chimichangas are deep-fried, this version pan-fries them instead for a friendlier take on the classic. Feel free to add sour cream and guacamole, and don't forget a glass of 14 Hands Hot to Trot!

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