Chimichangas

So, even though I said it wasn’t a chimichanga, because I don’t serve it with a sauce (and I thought that was key to the definition), apparently it is, in fact, a chimi. It’s a deep-fried burrito.  Or, translated from Spanish, a “trinket.” And it’s a yummy one!

You can SOOO take liberties with this, change it up however you want! Add more onions, add lettuce, black olives, make it with chicken, cover it with an enchilada sauce or more cheese, or whatever. We usually don't even fry them, we eat them like burritos. But here is what we had tonight. And it was good. :)

1 pound ground beef
1 15oz can of black beans, drained and rinsed
1/2 c chopped onions
1 clove of garlic, minced
1/3 c chopped fresh cilantro leaves, plus more for garnish
1/2 small jalapeño, chopped finely (about 1 1/2 T)
1/2 lime, juiced
1 1/2 t taco seasoning (if you prefer to make your own, here is a good recipe: https://answers.yahoo.com/question/index?qid=20080820092029AAXZjQ9)
2 T butter
1/4 c milk
salt
6 flour tortillas, taco-sized
2 c Queso Quesadilla cheese, grated

Garnish with:
sour cream
lettuce
tomatoes
onions
fresh cilantro
salsa
jalapeños
black olives
avocado or guacamole
how much/whatever you love!


Brown the ground beef, 1/4 c of onions, garlic and taco seasoning in a skillet on medium heat. When the beef is mostly done, just a bit pink, turn it down to low and add the 1/3 c of cilantro and lime juice.

In a separate skillet, melt the butter on medium heat, and add the remaining 1/4 c of chopped onion. When the onion is translucent, add the beans and the jalapeño. Sauté the beans in the onion and jalapeño for about 5 minutes, then add the milk and a pinch of salt. When the milk has reduced by about half, and you can see a creamy “sauce” consistency, mashed the beans roughly with a potato masher. (I have used an immersion blender in the past, and that is great too, a great creamy texture— just depends on what you feel like doing that day!)

Warm the tortillas in the microwave for 40-50 seconds. Place approx 2T of the bean mixture on the edge of the tortilla, along with the same amount of meat mixture and cheese (or whatever suits you, just remember you have to roll it up!). Starting at the side where the mixture is, roll the tortilla as tightly as you can, without tearing it. Fold in the ends, and continue rolling until all of the mixture is encased. It should resemble an egg roll.

In another skillet (or deep fryer), fry the burritos until they are golden brown. Serve immediately, garnishing it with whatever makes you happy!