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Baked Black Bean and Ground Beef Chimichanga Recipes
Chimichangas (Spanish for "whatchamacallit" or "thingamajig") are a favorite of many of those who have tried them. A popular part of Tex-Mex cuisine as well as a fairly common dish in the parts of northern Mexico where they are believed to have originated, the chimichanga is a savory, spicy package of deep fried goodness which has to be tasted to be believed.
Since they're more or less a deep fried burrito, chimichangas tend to be filled with the same kind of ingredients as you'll see in any other kind of burrito, with beef and black beans being especially popular choices. This healthier alternative to the usual beef and black bean chimichanga recipe combines both of these popular ingredients but is baked instead of deep fried. It is an incredibly delicious choice if you are feeling like a very substantial Mexican meal.
It is very easy to make these beef and black bean chimichangas; it is just like making burritos except for the last step - deep frying. Even if you have never even heard of chimichangas before, you can make this recipe; and you will definitely be pleased with the results.
Cheesy Baked Black Bean and Beef Chimichangas
Ingredients -
1 pound lean ground beef
1 large yellow or white onion
1 green bell pepper, diced
1 tomato, diced
2 jalapeno or Serrano peppers, diced
2 cloves garlic, minced
1 cup salsa (mild, medium or hot, to taste)
2 teaspoons cumin or chili powder
1 (16 ounce) can black beans
8 large (burrito size) flour tortillas
2 cups Monterey Jack or sharp cheddar cheese, shredded
Olive or canola oil for sautéing
Shredded lettuce, guacamole, sour cream, lime wedges and additional salsa, for serving
Preparation:
Preheat your oven to 350 degrees while you brown your ground beef over medium-high heat with in a little bit of oil. Drain off excess grease before adding the bell peppers, onions, garlic and jalapeno and cook until tender. Stir in the salsa, beans and cumin or chili powder, stir well, and cook until thoroughly heated through.
Fill the tortillas with the beef and bean mixture and top with cheese. Fold up each burrito and place on a baking sheet with the seam facing down. Brush with melted butter or a little olive oil, if desired and bake for 35 minutes or until the chimichangas turn golden brown. Serve hot over a bed of shredded lettuce and diced tomatoes with the condiments and garnishes of your choice.
(Serves 4)
Photo Description:
Even though no one would mistake this beef and black bean chimichanga recipe for health food, it is somewhat healthier than the usual deep fried variety. Of course, if you're feeling the need for something fried, it's certainly possible to fry these chimichangas in oil instead - but they're terrific baked, so you probably won't miss the oil one bit. If you have never tried your hand at making chimichangas before, this beef and black bean chimichanga recipe is a great place to start, since this is easier to make than the deep fried version.
