Chicken and Black Bean Chimichangas

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!

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 494 Calories

Ingredients

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

Recipe Instructions

Step 1

Preheat oven to 400 degrees F.

Step 2

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.

Step 3

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.

Step 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.