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Ingredients
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Chimichanga Filling
Rice
Beans
Method
Chimichanga Preparation
- 1
Cook the Filling
In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat.
- 2
- 3
Combine with Cheese
Remove from heat and stir in the shredded cheese until melted and well combined.
- 4
Assemble the Chimichangas
Place about 2 tablespoons of the filling onto the center of each tortilla. Fold the sides over the filling and roll up tightly.
- 5
Fry the Chimichangas
Heat oil in a large skillet or deep fryer over medium-high heat. Fry the chimichangas until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Rice Preparation
- 6
Cook the Rice
In a medium saucepan, combine long-grain rice, water, and salt. Bring to a boil over high heat.
- 7
Simmer
Reduce the heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender and water is absorbed.
Beans Preparation
- 8
Heat the Beans
In a small saucepan, combine the canned black beans, cumin, chili powder, and salt. Heat over medium heat until warmed through, about 5 minutes.