Chimichanga Recipe - HomeCook'n Newsletter

Heat a sauté pan over medium heat and add oil.

Add frozen chopped onions to the pan and sauté until they start to pop.

Add bell peppers to the pan and sauté until they are tender.

Add cooked chicken to the pan along with some salsa and sauté together.

Season with salt and pepper to taste.

Add black beans and a teaspoon of garlic to the mixture and stir to combine.

Prepare uncooked tortilla shells for assembly by placing a little rice on each shell.

Top the rice with the chicken and bean mixture, then add cheese on top.

Fold over the top and bottom of the tortilla, then fold one side over and roll tightly, securing with a toothpick.

Heat oil in a pan and place the rolled chimichangas in the hot oil.

Cook for a couple of minutes on each side until lightly brown.

Equipment Needed

Spice Level:

Dietary