When trying to come up with my own recipes they often change throughout the process. Somewhere between coming up with the initial idea to actual execution, there are some bumps in the road which lead my original idea to sometimes shift. That was no exception with these chimichangas.
This recipe originated as an idea for black bean flautas. Flautas are similar to taquitos but use flour tortillas instead of corn. This idea changed when I began filling them and realized they were too big to call them flautas, but definitely too small to be full burritos.
Flautas are rolled like taquitos, which leaves the ends open and I was afraid all the filling would escape when they were being fried, so I tucked in the edges, making them look more like little burritos. Enter the chimichanga. Chimichangas are traditionally larger since they are just deep fried burritos, but I figured if I was going to fry them, it was best to make them smaller. They ended up being delicious which is all I could really ask for right?
Prep time: 15 minutes
Total Time: 55 minutes
Serves: 12 chimichangas
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, shredded
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 15 oz. cans black beans, drained and rinsed
- 12 medium flour tortillas
- 1-1 ½ cups shredded jack cheese
- ¼- ½ cup canola oil*
- 2 cups shredded lettuce
- 2 medium tomatoes, diced
- ½ cup sour cream
- Preheat oven to 450 degrees.
- In a medium sauté pan, heat olive oil over medium heat. Add onion and carrots and cook until soft and beginning to brown.
- Add cumin, garlic powder, onion powder, salt, and pepper and cook until fragrant.
- Add drained beans to vegetables and cook until beans begin to soften.
- Once beans are soft, transfer beans and vegetables to a food processor or blender and puree until smooth.
- Spread about 3-4 tablespoons of pureed beans on the center of each tortilla and top with 1-1 ½ tablespoons of cheese then fold the tortilla ‘burrito style’.
- In a large sauté pan, heat canola oil on medium high heat and cook chimichangas in batches, until browned on both sides.
- Top browned chimichangas with remaining cheese and bake until cheese is melted.
- To serve, top chimichangas with shredded lettuce, diced tomatoes and a drizzle of sour cream
*Add enough canola oil to the pan to go about halfway up the chimichangas.