I’ve been wanting to post this chimichanga recipe for a long time now. It’s another great way to use beans. I use a mixture of ground beef and refried pinto beans in my chimichangas. The beans add flavor and allow me to stretch out the ground beef. I like using the large Old el Paso flour tortillas.
You can get my recipe for refried beans here just substitute the black beans for pinto. You can always use canned but we prefer to make them ourselves. It’s not a lot of work and it’s cheaper! The beef mixture I like to use for my chimichangas is simple and tasty. I also like to pour this queso dip over my chimichangas after they are done. The queso dips takes them to a whole another level! Before assembling the chimichangas I heat up the tortillas in the oven according to the directions on the back of tortilla package.
Assembling the Chimichangas
Top the tortilla with about 1/2 cup of beans
Top beans with about 3/4 cup of ground beef mixture.
Please just ignore my husband’s finger in this pic! He works with paint and it won’t come off lol. Ok so fold both sides of the tortillas inwards as shown below.
Now fold the outer side about 1/3 of the way inward as shown below.
Continue folding inward
See how easy that what?! Now I like to secure the tortilla with toothpicks so that it doesn’t open up when frying.
Now I didn’t take pics but that’ ok this part is easy. Fill up a pot with enough oil to submerge the chimichangas in the oil. Heat over medium heat. Once oil sizzles fry each chimichanga one at a time until it turns a golden color. Drain them on a paper towel lined plate.
Serve with your favorite garnishes. For me the queso sauce is a must. Just look at how yummy it looks!