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Chicken And Black Bean Chimichangas

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Recipe Summary 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!

Ingredients | Black Kitchen Artwork

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

Directions

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.

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.

Preheat oven to 400 degrees F.

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.

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

For more recipe ideas and 14 Hands pairings, click here.

Info | Black Kitchen Artwork

prep: 20 mins cook: 35 mins total: 55 mins Servings: 12 Yield: 12 chimichangas

TAG : Chicken And Black Bean Chimichangas

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