Chicken and Black Bean Chimichangas recipe
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Ingredients
- 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
Nutrition Info
- 494.3 caloriescarbohydrate: 47.5 gcholesterol: 72.2 mgfat: 19.4 gfiber: 8.1 gprotein: 32.6 gsaturatedFat: 8.4 gservingSize: -sodium: 1271.9 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Chicken and Black Bean Chimichangas
Directions
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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.