Ingredients with Measurements:
- 1 can of black beans, drained and rinsed
- 1 cup of shredded cheddar cheese
- 1/2 cup of salsa
- 1/4 cup of chopped fresh cilantro
- 1/4 cup of chopped green onions
- 1 teaspoon of ground cumin
- 1/2 teaspoon of chili powder
- 1/4 teaspoon of salt
- 6 large flour tortillas
- 2 tablespoons of vegetable oil
Special equipment needed:
- Large skillet
- Spatula
- Baking sheet
- Aluminum foil
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. In a large skillet, heat the vegetable oil over medium heat.
3. Add the black beans, salsa, cilantro, green onions, cumin, chili powder, and salt to the skillet.
4. Cook for 5-7 minutes, stirring occasionally, until the mixture is heated through and the flavors are well combined.
5. Remove the skillet from heat and stir in the shredded cheddar cheese.
6. Place a tortilla on a clean surface and spoon 1/2 cup of the cheese and bean mixture onto the center of the tortilla.
7. Fold the sides of the tortilla over the filling, then roll it up tightly from the bottom to the top.
8. Repeat with the remaining tortillas and filling.
9. Place the chimichangas seam-side down on a baking sheet lined with aluminum foil.
10. Bake for 15-20 minutes, or until the tortillas are golden brown and crispy.
11. Serve hot with additional salsa, sour cream, and guacamole, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
5. Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe makes 6 cheese and bean chimichangas.
Nutritional information:
Calories: 360
Fat: 16g
Saturated Fat: 6g
Cholesterol: 25mg
Sodium: 770mg
Carbohydrates: 41g
Fiber: 7g
Sugar: 3g
Protein: 15g
Substitutions for ingredients:
- You can use any type of beans you prefer, such as pinto or kidney beans.
- If you don't have cheddar cheese, you can use any type of shredded cheese you like.
- You can use any type of salsa, from mild to spicy.
Variations:
- Add cooked ground beef or shredded chicken to the filling for a meatier version.
- Top the chimichangas with enchilada sauce and additional cheese before baking.
- Add diced tomatoes or bell peppers to the filling for extra flavor and color.
Tips and tricks:
- Make sure to drain and rinse the black beans before using them in the recipe.
- Don't overfill the tortillas, or they may burst open during baking.
- Brush the chimichangas with a little bit of vegetable oil before baking for extra crispiness.
Storage instructions:
You can store leftover chimichangas in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chimichangas, preheat the oven to 350°F (180°C) and bake for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the chimichangas on a platter with a side of salsa, sour cream, and guacamole.
Garnishes:
Garnish the chimichangas with chopped fresh cilantro, sliced jalapeños, or diced avocado.
Pairings:
Serve the chimichangas with a side of Mexican rice and refried beans for a complete meal.
Suggested side dishes:
Mexican rice, refried beans, corn on the cob, or a side salad.
Troubleshooting advice:
If the tortillas burst open during baking, try using toothpicks to secure them closed before baking.
Food safety advice:
Make sure to cook the filling to an internal temperature of 165°F (74°C) to ensure it is safe to eat.
Food history:
Chimichangas are a popular Tex-Mex dish that originated in Arizona in the 1950s.
Flavor profiles:
The cheese and bean chimichangas are savory, cheesy, and slightly spicy.
Serving suggestions:
Serve the chimichangas as a main dish for lunch or dinner.
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Region: Mexican