50min prep: 15min cook: 35min
Why have a simple burrito when you can have a deep-fried one instead? These delicious treats are packed with goodness and bursting with flavor for the perfect fiesta feast.Notes:
- Recipe makes 2 chimichangas per serving.
Ingredients
Produce
- Fresh Cilantro — 1⁄2 Cup
- Fresh Lime Juice — 2 Tablespoons
- Jalapeños — 1⁄4 Cup
- Lettuce, Optional — 2 Cups
- Onion — 1⁄3 Cup
- Tomatoes, Optional — 1
Cheese & Lunchmeat
- Cheddar Cheese, Shredded — 2 1⁄2 Cups
Dairy & Eggs
- Sour Cream, Optional — 1⁄2 Cup
Canned Goods, Soups & Mixes
- Black Beans, Canned — 2 ( 14 Ounces each )
Spice & Baking
- Black Pepper — 1 Teaspoon
- Chili Powder — 2 Teaspoons
- Cumin — 2 Teaspoons
- Garlic Powder — 2 Teaspoons
- Kosher Salt — 1 Teaspoon
Condiments, Oils & Dressings
- Vegetable Oil — 6 Cups
International
- Enchilada Sauce, In A Jar, Optional — 1⁄2 Cup
- Flour Tortillas, 9″ — 8
Equipment
Kitchen Supplies
- Paper Towels
- Toothpicks, Wooden
Appliances
- Stove Top
Cooking Equipment
- Can Opener
- Chef’s Knife
- Colander
- Cutting Board
- Kitchen Tongs
- Measuring Cups
- Measuring Spoons
- Mixing Bowl, Large
- Oil Thermometer
- Pot, Large (4-6 QT)
Prep Steps
- Strain black beans from the can and rinse until water runs clear. Shake off excess water, then pour onto a plate lined with paper towels. Cover with more paper towels and press to squeeze out all the moisture. As you dry, squeeze or crush the beans to break them up. Once dry, transfer to a large mixing bowl.
- Finely chop onion to measure indicated amount. Add to black beans.
- Cut the stem end off the jalapeño, then cut in half lengthwise. Remove the seeds and ribbing. Cut into a small dice to measure the indicated amount. Avoid touching your face when handling peppers, and wash hands immediately after. Add to black beans.
- Trim cilantro leaves from stems and finely chop to measure indicated amount. Add to black beans.
- Add cheddar cheese, garlic powder, chili powder and cumin to bowl of black beans. Squeeze in the fresh lime juice, and stir to combine. Season with salt and pepper to taste.
- If desired, finely chop lettuce and tomato to serve alongside the chimichangas.
Cook Steps
- Pour oil into a large, heavy-bottomed pot. Warm over medium heat until oil thermometer reaches 375 degrees.
- Once oil reaches at least 250 degrees, start softening the tortillas. Use kitchen tongs to carefully dip each flour tortilla into the pot. Oil should sizzle gently when you add the tortilla. Dip it into the oil for just a few seconds to help make it more pliable. Transfer to a plate lined with paper towels. Do this with half the tortillas, then proceed to stuffing while still warm.
- Lay one tortilla on a clean, flat surface. Dab off excess oil. Scoop about 1/2 cup of the black bean mixture on the middle of the tortilla. Fold up the bottom flap, then fold in both sides tightly. Finish by rolling the bundle away from you to form a tightly wrapped package. Stick toothpicks through each of the two flaps, pushing them all the way through the opposite side of the chimichanga. Repeat with the rest of the oil-dipped tortillas.
- If oil is still not 375 degrees, dip the remaining tortillas in the warm oil and stuff them as the oil continues heating up. If oil is already hot enough for frying, proceed with next step. You will have time to dip and roll more tortillas in between batches of frying.
- Prepare a plate with layers of paper towels. Set plate near the stove for the fried chimichangas.
- Once oil reaches 375 degrees, gently add 2-3 of the chimichangas. Do not crowd the pot. Work in batches to allow room to flip each chimichanga. Position the chimichangas so the seams are on the bottom. Fry until golden brown, then carefully flip over and cook until each chimichanga is golden brown all over, only about 2-3 minutes total. Use tongs or a slotted spoon to lift out of the hot oil and set on the plate of paper towels.
- Allow the oil temperature to come back to 375 before proceeding with next batch. If you weren’t able to dip and stuff all the tortillas, do more now as the oil comes back to temperature.
- Once the oil is back to 375 degrees, finish frying the remaining chimichangas. If necessary, prepare a clean plate with fresh paper towels. Always remember to allow the oil to return to 375 degrees again in between each batch.
- Remember to remove toothpicks before serving.
- Prepare a serving platter or dinner plates with chopped lettuce, tomato and sour cream, if desired. Place the black bean chimichangas along side, top with enchilada sauce if desired, and serve warm!