Bean Chimichangas Food

BEEF AND BEAN CHIMICHANGAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
• Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
• Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

ALMOST-FAMOUS CHIMICHANGAS

Steps:

• Preheat the oven to 450 degrees F. Melt the butter with 2 tablespoons vegetable oil in a skillet; transfer to a bowl. Heat the remaining 2 tablespoons oil in the skillet. Add the onion, garlic and jalapeno and cook until soft, about 3 minutes. Add the chili powder, cumin, cinnamon and 1 teaspoon salt; toast 30 seconds. Add the tomato and cilantro and cook until slightly dry, about 2 minutes. Stir in the chicken and sour cream and warm through. Remove from the heat.
• Brush a rimmed baking sheet with some of the butter-oil mixture. Spread 2 tablespoons refried beans down the center of each tortilla, leaving a 2-inch border on both ends. Top with 1 cup chicken mixture and 1/4 cup cheese. Fold in the ends and roll up.
• Put the chimichangas seam-side down on the baking sheet; brush with the butter-oil mixture. Bake 8 to 10 minutes per side, brushing again after you flip. Top with the sauce, more cheese, lettuce and tomato. Serve with rice and the remaining beans.
• Saute onions and garlic cloves in a skillet with vegetable oil. Add a pinch each of chili powder, cumin, sugar and salt; cook 30 seconds. Stir in green chiles; cook 2 minutes. Add chicken broth and simmer until thickened, then puree. Stir in cilantro.

BEAN CHIMICHANGAS RECIPE

Steps:

• Place beans, RO*TEL®, and VELVEETA® in a pot and heat until cheese is all melted.
• Then warm up your tortillas so they are easier to work with.
• You will then add egg whites to a bowl and mix with whisk. You will add beans to the middle of your tortilla, sprinkle with cheese and then add egg whites all around your beans and fold up. To fold start with one side and fold up an inch and then fold sides and then add more egg white where you make the last fold.
• Flash-fry chimis by placing in a pan of 2 TB Vegetable oil on medium heat. Heat on both sides for a minute or so. Place fried chimis back onto a pan seam-side down.
• After finishing flash-frying your chimis, bake at 350 for 12-15 minutes.

REFRIED BEAN AND CHEESE CHIMICHANGAS

Steps:

• Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes.
• Add chile and garlic; stir about 1 minute.
• Add refried beans and water; stir and chop to fully combine, then turn off heat.
• Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side.
• Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up.
• Fold in the sides, then continue rolling; flatten slightly with your hand.
• Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side.
• Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.

BLACK BEAN CHIMICHANGA'S

Steps:

• Preheat broiler. Coat baking sheet with cooking spray.
• Combine beans, rice, corn, scallions and 1/3 cup of cilantro in medium bowl. Toss.
• Place tortillas on work surface. Place 1 cup of bean mixture down center of 1 tortilla.
• Fold in sides, then roll in tight cylinder. Place chimichanga seam side down on baking sheet. Repeat with remaining tortillas. Brush tortillas with oil.
• Broil in center of oven 3 to 5 minutes, or until crisp and lightly brown.
• Sprinkle with remaining cilantro. Serve with salsa and avocado.

CHICKEN CHIMICHANGAS

Steps:

• Heat 1 tbsp of the oil in a frying pan on a medium heat, add the chicken thigh fillets and fry for 6-8 mins each side until cooked through, then remove from the pan and set aside. Add another tbsp oil to the pan, then the onion and red pepper and cook until softened, about 5 mins.
• Shred or cut chicken into small pieces and put in a bowl with the cooked onions and peppers, chillies, cheese and spices, season and mix well.
• Heat the tortillas briefly in a dry frying pan for a few seconds on each side to make them a little more pliable, or heat in a microwave. Spoon a layer of the beans, if using, into the centre of each tortilla, then spoon some of the chicken mixture on top. Repeat so all the wraps and filling are used up.
• Roll-up the chimichangas - fold the bottom over the filling, fold the sides in, then roll away from you so all the filling is sealed in.
• To bake, heat the oven to 200C/180C fan/gas 6. Place the chimichangas on an oiled baking sheet and brush lightly with more oil. Bake until golden, about 20-25 mins. Or to fry them, heat a heavy-based frying pan over a medium heat. Once hot, add the 60ml oil to the pan and place the chimichangas seam-side down. Turn gently every few seconds until lightly golden on all sides and the filling has heated through.
• While they cook, warm the enchilada sauce in a small pan, then spoon some enchilada sauce on a plate, lay the chimichanga on top, and top with soured cream, a little more cheese and some coriander.Nutrition (fried):Kcal 425; fat 24g; saturates 6g; carbs 27g; sugars 5g; fibre 3g; protein 23g; salt 1.85g

GROUND BEEF, CORN AND BLACK BEAN CHIMICHANGAS

Steps:

• In a skillet cook the ground beef with onion, garlic and bell pepper until no longer pink; drain fat.
• Add in 1-2 tablespoons oil, chili powder, cumin, thyme and cayenne; cook stirring until well browned (about 10-12 minutes) season with seasoned salt (or white salt) and black pepper.
• Add in chopped tomatoes and salsa; cook stirring for about 15-20 minutes.
• Add in corn, refried beans and black beans; stir with wooden spoon until heated through (about 5-6 minutes) season with more salt and pepper if desired; remove from heat.
• Place about 1/2 cup ground beef filling down the middle of each tortilla; fold opposite sides of the tortilla to center over the beef mixture, then fold ends toward center; secure with a toothpick; place on a plate and refrigerate for about 20 minutes.
• Heat about 2-inches oil in a heavy skillet until 375°F.
• Fry 1-2 chimichangas at a time in hot oil about 1-2 minutes or until golden brown.
• Place a bed of shredded lettuce onto a large serving plate or dish (this is only optional) then top with chimichangas.
• Sprinkle each hot chimichanga with cheddar cheese then dollop with sour cream.
• Serve with salsa and/or guacamole if desired.
• Delicious!

BEEF AND BEAN CHIMICHANGAS

Steps:

• Preheat oven to 400 degrees.
• Brown beef in a skillet over medium high heat.
• Drain grease and add the onion, sweet pepper and corn.
• Cook for about 5 more minutes or until vegetables are tender.
• Stir in the taco sauce and seasonings (chili powder, garlic salt and cumin).
• Stir and cook until blended and heated through.
• Set aside.
• Spread a thin layer of beans onto each of the tortillas.
• Spoon the beef mixture down the center and top with shredded cheese.
• Fold sides in and roll up, burrito style, and place seam side down onto a lightly greased jellyroll pan.
• Brush with melted butter.
• Bake for 15- 20 minutes or until golden brown.
• Serve with lettuce, tomato and sour cream.

BEEF AND BEAN CHIMICHANGAS

Steps:

• Place ground beef in medium skillet. Brown over medium-high heat. Drain. Remove beef from skillet; set aside.
• Place 2 tablespoons Crisco Oil in medium skillet. Add onion and garlic. Sauté over moderate heat until onion is tender. Stir in ground beef, tomatoes, salsa sauce, chili powder, coriander, thyme, salt, cayenne and cumin. Cook over medium-low heat, stirring occasionally, 10 to 15 minutes, or until mixture is thickened. Remove from heat. Stir in refried beans.
• Heat 2 inches Crisco Oil in deep-fryer or large saucepan to 375ºF. Meanwhile, place 1/2 cup beef mixture in center of each tortilla. Fold opposite sides of tortilla to center over beef mixture. Fold ends toward center; secure with wooden pick. Fry 1 or 2 chimichangas at a time 1-1/2 to 2 minutes, or until golden brown. Drain on paper towels. Sprinkle top of each chimichanga with 2 tablespoons Monterey Jack cheese. Serve immediately with salsa sauce, if desired.
• Makes 6 Servings.