Description
While traditional chimichangas are deep-fried, this version pan-fries them instead for a friendlier take on the classic. Feel free to add sour cream and guacamole, and don’t forget a glass of 14 Hands Hot to Trot!
Ingredients
- 1 tablespoon vegetable oil
- 2 cups minced onion
- 6 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon chili powder
- 2 (14 ounce) cans black beans, drained
- 1 ½ pounds shredded cooked chicken
- 2 cups salsa
- 3 cups shredded Cheddar cheese
- ½ cup sliced green onions
- ½ cup chopped cilantro
- 1 teaspoon salt
- 12 (8 inch) flour tortillas
- 1 cup vegetable oil
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Servings: 12