Bean Chimi Recipe

Bean Chimi Appetizers - Directions

1. 1

   Prepare the bean filling

   Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook 30 seconds. Stir in the cumin, chili powder, and smoked paprika; cook until fragrant, about 30 seconds. Add the mashed black beans and mashed pinto beans; cook until heated through and thickened, 3-5 minutes. Stir in the shredded cheese until melted; season with salt to taste. Remove from heat and set filling aside.

2. 2

   Warm tortillas

   Quickly warm the small flour tortillas in a dry skillet for 5-10 seconds per side to make them pliable.

3. 3

   Assemble the bean chimi bites

   Lay a tortilla on a flat surface. Spoon 2-3 tablespoons of the bean filling on the bottom third of the tortilla. Top with 1-2 tablespoons of pico de gallo. Roll tightly from bottom to top and tuck in the ends; secure with a toothpick.

4. 4

   Cook the chimis

   Preheat an air fryer to 400°F (200°C). Brush or spray the rolled chimis lightly with olive oil. Place seam-side down and cook for 6-8 minutes, turning halfway, until crisp and golden. (Alternatively bake at 425°F/220°C for 12-15 minutes.)

5. 5

   Make avocado crema

   In a blender or small bowl, blend or mash together the ripe avocado, sour cream, lime juice, and salt for crema until smooth. If needed, thin with a splash of water.

6. 6

   Serve

   Spoon a dollop of avocado crema on each chimichanga, garnish with cilantro if desired, and serve with extra pico de gallo on the side or atop.