Mexican Chimichanga • #chimichanga • Sangeeta's World

Soak 2 cups of black beans in a large bowl with 2-3 cups of water overnight.

The next morning, check the soaked black beans and transfer them to a pressure cooker.

Add enough water to cover the beans and some salt for flavor, then close the lid of the cooker.

While the beans are cooking, remove the kernels from fresh corn.

Chop 2 large capsicums and set aside.

Once the beans are cooked and cooled, mash them lightly and set aside.

In a pan, heat 2 tablespoons of oil and add 1/2 teaspoon of black pepper powder and salt to taste.

Add the corn kernels to the pan and mix well, cooking for about 2 minutes until tender.

Add the chopped capsicum to the pan, mix for about 1 minute, then remove from heat.

Prepare other ingredients: chop lettuce and green onions.

Take a large tortilla and spread a thin layer of the corn and capsicum mixture in the center.

Add guacamole, chopped green onions, and Mexican style cheese on top of the mixture.

Prepare a dough by mixing wheat flour with a little water to make a paste for sealing the rolls.

Roll the tortilla tightly, ensuring it is sealed well with the dough paste.

Repeat the rolling process for the remaining tortillas.

In a pan, heat 2-3 tablespoons of oil until hot, then add the rolled chimichangas with the seam side down.

Fry the chimichangas until golden brown and crispy on all sides, ensuring they are cooked thoroughly.

Serve the hot chimichangas with avocado guacamole, salsa, and taco sauce.

Equipment Needed

Spice Level: