NO-FRY BLACK BEAN CHIMICHANGAS
Chimichangas usually are deep-fried burritos. My version gets lovin' from the oven. Black beans provide protein, and it's a good way to use up leftover rice. -Kimberly Hammond, Kingwood, Texas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 337 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 602mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 10g fiber), Protein 13g protein.
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.
SHREDDED BEEF OR PORK CHIMICHANGAS
This is the one recipe everybody asks me for. This recipe is an all day project. It is well worth the effort. If you have a large freezer, you'd probably fill it up with these. The kids can eat these when they come home from school, a quick dinner when you don't feel like cooking, etc. When I tripled this recipe I started at 10am and finished around 6pm. I made about 60 of these. I roll up the sleeves and make these about twice a year. There is always a family gathering on the night they come out fresh. Bet you can't eat just one!
Provided by Chef Booshman
Categories Roast Beef
Time 4h30m
Yield 10-20 serving(s)
Number Of Ingredients 14
Steps:
- Cut meat into large chunks (3-4") and place in cooking pot. cover with water. Add all ingredients except for last three items.
- Bring to a boil then cover and cook on medium hear for at least two hours.
- After 2 hours, bring back to full boil with lid removed.
- While evaporating water, remove several pieces for pot and shred using two forks. When only +/- 1/2" of goop is left in the pot, remove from heat and return shredded meat back to the pot and blend with remaining slurry.
- Open a package of tortillas and place in microwave with a wet paper towel placed on top. Microwave on high for 1 minute.
- Place a tortilla on plate and spoon 1-2 Tblspn of meat at bottom of tortilla. Sprinkle with shredded cheese, chopped onion(optional) and roll up burrito style.
- Repeat with remaining tortillas until all the meat is used up.
- In large skillet, heat up 1-1/2" depth of oil to approximately 350 degrees. (If you put too much oil in the skillet or if it gets too hot, the chimis will begin to unravel). Cook until browned on each side (about 3 minutes). Drain on paper toweling.
- Eat'em while they're warm -- freeze the rest.
- Reheat frozen ones in the microwave on high for three minutes or place on rack in a preheated 450 degree oven for 8-10 minutes.
- Serve with chopped tomato, lettuce, cheese, sour cream (stuff you'd put on a taco).
BAKED PORK CHIMICHANGAS
Lean shredded pork and pinto beans combine with south-of-the-border ingredients like green chiles and picante sauce in these from-scratch chimichangas. Because my recipe makes a lot, I can freeze some for those nights when I don't feel like cooking. -LaDonna Reed, Ponca City, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 2-1/2 dozen.
Number Of Ingredients 11
Steps:
- Place beans in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid., Preheat oven to 350°. Place roast in a Dutch oven. In a large bowl, combine the chiles, onion, chili powder and beans. Spoon over roast. Cover and bake 30 minutes. Stir in broth; cover and bake until a thermometer reads 145°, 30-45 minutes longer. Remove meat; let stand 10 minutes., Shred meat with 2 forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam sides down on two 15x10x1-in. baking pans coated with cooking spray., In a small bowl, whisk egg white and water; brush over tops. Bake, uncovered, until heated through, 25-30 minutes. Serve immediately or cool, wrap and freeze for up to 3 months., To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.
Nutrition Facts : Calories 276 calories, Fat 8g fat (4g saturated fat), Cholesterol 36mg cholesterol, Sodium 475mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 6g fiber), Protein 20g protein. Diabetic Exchanges
PORK CHIMICHANGAS
Once upon a time in Tucson, Arizona (somewhere between the 1920's and 1950's) a burrito was dropped into a fryer, giving birth to the beloved chimichanga. Perhaps it was an accident or this Tex-Mex reinvention was intentional. Either way, we're happy our version with braised pork, homemade green sauce and Cheddar exists.
Provided by Food Network Kitchen
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Heat 1/4 cup of the oil in a large Dutch oven over medium-high heat. Add the pork, coriander, cumin, garlic and salt and pepper, and cook, turning as needed, until the pork is brown, about 15 minutes. Pour in 8 ounces of the beer and the vinegar, scraping up the brown bits from the bottom of the pot. Cover and braise over medium-low heat until the pork is fork tender and the liquid just covers the bottom of the pot, about 45 minutes. Remove the pork, keeping the remaining braising juices in the pot. Let cool and shred. Add the pork back into the pot and set aside.
- Combine the tomatillos, almonds, chipotles, onion, cilantro, the remaining 4 ounces beer and 1 1/2 teaspoons salt in a blender. Puree until smooth.
- Heat the remaining 1/4 cup oil in a large, straight-sided skillet over medium heat and add the tomatillo mixture. Cook, stirring frequently to prevent the bottom from burning, until reduced by half, about 15 minutes. Take care, the sauce will splatter as it cooks. Pour the green sauce into the pork and toss to combine.
- Fill a large, heavy-bottomed pot with about 4 inches of oil, attach a deep fat fry thermometer and heat to 375 degrees F.
- Lay a tortilla out on a work surface. Put 1/4 cup of the cheese across the center of the tortilla. Top with about 3/4 cup of the pork and spread evenly. Roll into burritos by folding the bottom half of the tortilla over the pork and cheese filling, and then folding the 2 sides in. Roll up and secure with 2 toothpicks. Repeat with the remaining tortillas, cheese and pork.
- Fry the burritos in batches, turning as needed, until golden brown, 2 to 3 minutes. Remove the toothpicks and serve the chimichangas with guacamole, pico de gallo and sour cream.
PORK & BLACK BEAN CHILI RECIPE
Enjoy a warm bowl of this Pork & Black Bean Chili Recipe any night of the week. Topped with sour cream, this Pork & Black Bean Chili Recipe is delicious.
Provided by My Food and Family
Categories Home
Time 42m
Yield Makes 8 servings, 1 cup each.
Number Of Ingredients 9
Steps:
- Cook onions and bacon in large saucepan on medium-high heat 5 min. or just until bacon is crisp, stirring occasionally. Add tenderloin pieces; cook 8 min. or until evenly browned, stirring occasionally. Stir in pepper and paprika; cook 1 min.
- Add beans and tomatoes; stir. Bring to boil. Reduce heat to low; cover. Simmer 10 min., stirring occasionally. Add plantains; cook 5 min. or until heated through.
- Spoon into eight bowls; top with sour cream.
Nutrition Facts : Calories 310, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 810 mg, Carbohydrate 23 g, Fiber 4 g, Sugar 10 g, Protein 28 g
BLACK BEAN PORK WITH NOODLES
A taste of the Orient while using up some of that left-over mince
Provided by Good Food team
Categories Dinner, Main course
Time 15m
Number Of Ingredients 8
Steps:
- Heat the vegetable oil in a large pan then add the garlic cloves, grated ginger and chopped large red chilli. Cook for 1-2 minutes until softened. Add the minced pork and cook, stirring, for 4-5 minutes until browned. Stir in a jar of black bean sauce and cook for 3-4 minutes. Meanwhile, cook the rice noodles according to pack instructions. Drain and toss with the pork and shredded spring onions.
GROUND BEEF, CORN AND BLACK BEAN CHIMICHANGAS
The filling for these chimichangas is delicious! Adjust all seasonings to suit taste, I add in 2-3 jalapeno peppers, seeded and finely chopped in with the ground beef mixture for extra flavor and heat but that is only optional. The amounts listed are enough for 6 chimichangas you can double the complete recipe, but keep the garlic amount no more than 2 tablespoons. These are really good!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 23
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!
Nutrition Facts : Calories 507.6, Fat 17.7, SaturatedFat 6, Cholesterol 56.5, Sodium 1158, Carbohydrate 61.9, Fiber 11.4, Sugar 6.8, Protein 27.2
PORK AND BLACK BEAN STEW
My Brazilian friend makes this for me occasionally and it is fabulous!
Provided by MICHELLE0011
Categories Soups, Stews and Chili Recipes Stews Pork
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
- Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.
Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g
PORK AND BLACK BEAN CHIMICHANGAS
Number Of Ingredients 19
Steps:
- 1. Preheat the oven to 325°F. In a large Dutch oven, heat the oil over high heat. Add the pork shoulder and cook, turning occasionally, until browned on all sides, about 8 minutes. Season with the salt and transfer to a platter. 2. Return the Dutch oven to medium heat and add the onion and garlic. Cook, stirring occasionally, until the onion softens, about 5 minutes. Add the broth, beer, and enough cold water to come two-thirds up the sides of the pork. Bring to a simmer over high heat, skimming off any foam that rises to the surface. Add the oregano, bay leaves, and peppercorns. Cover tightly and place in the oven. Bake, turning the roast halfway through cooking, until the pork is fork-tender, about 3 1/2 hours. Remove from the oven, uncover, and let the pork cool completely in the liquid. 3. Remove the pork from the cooking liquid. Discard the skin, bones, and excess fat. Shred the pork with 2 forks, place in a bowl, and set aside. You should have about 5 cups shredded pork. Reserve 3 cups, saving the remainder for another use. (The pork can be frozen for up to 2 months.) 4. Mash the avocado, sour cream, milk, salt, and hot pepper sauce to make a chunky sauce. Cover and set aside. 5. To assemble the chimichangas, mix the beans and salsa into the shredded pork. In a dry medium skillet over medium heat, heat a tortilla, turning once, until pliable, about 30 seconds. Place on a work surface. Spoon about 1/2 cup of the filling on the bottom third of the tortilla. Fold up the bottom of the tortilla to cover the filling, fold in the sides, and roll into a thick cylinder. Secure the tortilla closed with a wooden toothpick. Repeat with the remaining tortillas and filling. 6. Preheat the oven to 200°F. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the chimichangas until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while frying the rest. Serve hot, with the avocado crema on the side to use as a condiment.NOTE: The braised pork shoulder recipe will give you leftovers that freeze beautifully for future meals. Try the pork as a substitute for the shredded chicken in "Chicken Flautas With Orange And Red Onion Salsa."
Nutrition Facts : Nutritional Facts Serves
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- In a large bowl, combine all dry ingredients and mix thoroughly. Generously rub the pork shoulder with spice mix to cover. Place pork shoulder into slow cooker with chicken stock, tomato paste, brown sugar, apple cider vinegar and remaining rub. Cook on low for 8 hours, or until the bone removes easily. Using tongs, shred the pork and incorporate all of the juices into the meat and serve. For an added BBQ touch, once the meat is pulled add your favorite BBQ sauce and mix into the pulled pork meat.
- Preheat oven to 250°F and gently warm tortillas for a few minutes so they become soft and pliable. In a large mixing bowl, combine pulled pork, shredded cheddar cheese and half of the pico de gallo. On the bottom of the tortilla smear 2 tablespoons of refried beans, and place 4 ounces of pulled pork mixture in the center on top of the refried beans. Add sliced pickled jalapenos as desired and roll tightly like a burrito.
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