Black Bean Chimichangas Food

NO-FRY BLACK BEAN CHIMICHANGAS

Steps:

• Preheat broiler. In a large microwave-safe bowl, mix beans, rice and corn; microwave, covered, until heated through, 4-5 minutes, stirring halfway. Stir in cilantro, green onions and salt., To assemble, spoon 3/4 cup bean mixture across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Place on a greased baking sheet, seam side down., Brush tops with 2 teaspoons oil. Broil 3-4 in. from the heat until golden brown, 45-60 seconds. Turn over; brush tops with remaining oil. Broil until golden brown, 45-60 seconds longer. If desired, serve with guacamole and salsa.

TOP NOTCH TOP ROUND CHIMICHANGAS

Steps:

• In a small bowl, combine chili powder, cayenne, granulated garlic, and flour. Set aside. In a heavy bottomed, large stock pot, heat canola oil over medium-high heat. Add beef cubes and brown on all sides. Add onions and jalapenos and saute for 4 to 5 minutes. Add garlic and saute for 1 minute more. Mix in flour mixture, stirring frequently, for 2 to 3 minutes. Deglaze with beef broth. Then add vinegar. Stir well to combine. Bring to a boil. Lower heat to medium-low and simmer for 2 hours, adding additional beef broth, if necessary, to keep meat simmering in liquid. When meat is fork tender, remove to a sheet pan and shred with 2 forks. Add shredded beef back into pot, along with pinto and black beans, lime juice and half the cilantro. Cook until mixture is heated through. Remove from heat and allow to cool.
• Preheat oven to 350 degrees F. In a large, deep-sided skillet, heat corn oil to 325 degrees F. While oil is heating, prepare chimichangas. Fill bottom half of a tortilla with 3/4 cup of the beef and bean mixture and 2 tablespoons pepper jack cheese (when filling tortillas, use a slotted spoon to scoop out beef if mixture is a little liquidy). Lift the edge of the tortilla and roll it over the filling to secure it. Fold in both sides and continue rolling until you reach the opposite end. Secure with a 6-inch skewer weaved through the seam side of burrito. Repeat with remaining tortillas. Slowly lower chimichangas into hot oil and cook 2 minutes on each side or until golden brown. You can cook 4 burritos per batch. Remove from oil, drain on paper towels and keep warm in oven until all are cooked.
• To serve, place a bed of shredded lettuce on each plate, then a spoonful of salsa. Place chimichangas on top and add a dollop of sour cream, sprinkle with diced tomatoes, avocado and remaining cilantro to garnish. Serve immediately.

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.

AIR-FRYER BLACK BEAN CHIMICHANGAS

Steps:

• Preheat air fryer to 400°. In a large microwave-safe bowl, mix beans, rice and corn; microwave, covered, until heated through, 4-5 minutes, stirring halfway. Stir in cilantro, green onions and salt., To assemble, spoon 3/4 cup bean mixture across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush with olive oil. , In batches, place seam side down on greased tray in air-fryer basket. Cook until golden brown and crispy, 2-3 minutes. If desired, serve with guacamole and salsa.

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 POTATO CHIMICHANGAS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a large mixing bowl combine all ingredients, except oil and tortillas.
• Divide potato bean mixture between tortillas.
• Roll up tortillas in a burrito fashion and place on a sheet pan. Allowing at least a 1 1/2 inch space between chimichangas.
• Brush each chimichanga very well with vegetable oil.
• Bake 35-40 minutes until golden brown. Allow to rest for five minutes after baking.

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!

CRISPY BLACK BEAN CHIMICHANGAS WITH SIMPLY POTATOES

Steps:

• To make Chimichanga Filling:.
• Preheat oven to Broil.
• Heat canola oil in a large non-stick skillet over medium heat. Add Simply Potatoes Diced Potatoes with Onion. Stir to coat the potatoes with the canola oil. Cover with a tight fitting lid and cook for 15 minutes. Stir well every 3 minutes, then replace lid.
• Line the counter-top with 2 or 3 layers of paper towels. When Simply Potatoes are golden brown, remove from heat. Lay out Simply Potatoes on top of the paper towels. Allow to cool for 5 or 10 minutes.
• Meanwhile, in a large mixing bowl, combine black beans, corn, green chilies, green onions and 1/2 cup fresh cilantro. Stir in Simply Potatoes.
• To assemble Chimichangas:.
• Prepare a cookie sheet with non-stick cooking spray.
• Scoop 1 cup of black bean-potato filling into the center of a tortilla. Fold in both sides of the tortilla to partially cover the filling. Then, roll up the tortilla from one end to the other, locking in the sides. Place chimichanga seam side down on the cookie sheet. Repeat with the remaining tortillas.
• Brush tops of chimichangas with olive oil. Broil on middle rack of oven for 3 minutes, until crisp and lightly browned.
• Remove chimichangas from oven and turn over. Brush with olive oil and return to the oven. Broil on middle rack of oven for another 3 minutes, until this side is crisp and lightly browned.
• To make Guacamole:.
• Scoop flesh from avocados into small mixing bowl. Mash together with lemon juice, cilantro, garlic and white pepper.
• Sprinkle 4 dinner plates with fresh cilantro. Place chimichangas on top of cilantro. Serve with a dollop of salsa and guacamole on top of each chimichanga.

OVEN-FRIED CHICKEN AND BLACK BEAN CHIMICHANGAS OAMC

Steps:

• Cook chicken until tender; shred.
• Drain beans in colander and rinse thoroughly.
• Combine salsa and spices.
• Mix chicken, beans and salsa mixture in large bowl.
• Heat 10 tortillas in microwave until soft and pliable.
• Put one tortilla on a plate, put ¼ cup of the chicken/bean mixture on tortilla, about an inch from one edge. Roll one turn, fold edges in, and keep rolling to the other side. Place in 9x13 pan.
• 10 chimichangas fit in a 9x13 pan.
• Brush tops with oil.
• Bake at 400 degrees for 20-25 minutes until golden brown.
• Serve with shredded lettuce, cheese, green onions, sour cream and salsa.
• Enjoy!
• Pans of chimichangas can be frozen before baking. Do not brush with oil until ready to bake.
• Alternately, you can bake all the chiimichangas (brush with oil first.) Let them cool, then wrap each one separately in waxed paper, put 10 or so in a gallon zip lock bag and freeze. These make great lunches! Microwave for approximately one minute.