Lunch Chimichanga Recipe
Red rice, refried beans, cabbage, crema, queso fundido. Ground beef - or - pulled chicken - or - chorizo.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Filling
In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.
- 2
Add ground beef (or pulled chicken/chorizo) to the skillet. Cook until browned and fully cooked, breaking it apart with a spatula.
- 3
Season with cumin, chili powder, salt, and pepper. Mix in the cooked red rice and refried beans. Stir until well combined and heated through.
- 4
Assemble the Chimichangas
Lay a tortilla flat and spoon a generous amount of the filling in the center. Top with shredded cabbage.
- 5
Fold in the sides and roll tightly to form a chimichanga. Repeat with remaining tortillas and filling.
- 6
Fry the Chimichangas
In a large skillet, heat oil over medium-high heat. Fry the chimichangas until golden brown and crispy on all sides, about 3-4 minutes per side.
- 7
Remove from oil and drain on paper towels.
- 8
Serve
Top the chimichangas with queso fundido and drizzle with crema. Serve with extra cabbage on the side.