chimichanga

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack

Low-fat cheese reduces calories while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with fewer calories.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner while ground chicken is often less expensive.

flour tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat adds fiber, while corn tortillas are often cheaper.

Cut the bell pepper into slices and then into small squares.

Cut the onion in half, then slice it into thin slices and chop into small squares.

Heat 2-3 tablespoons of vegetable oil in a pan over medium heat.

Add the chopped bell pepper and onion to the pan and cook for 2-3 minutes until they start to caramelize.

Add the ground beef to the pan, breaking it apart and mixing it with the veggies.

Add cumin, black pepper, paprika, garlic powder, and table salt to taste, mixing everything together.

Cover the pan and let it cook for a couple of minutes.

After about 3 minutes, taste the mixture to see if it needs more salt.

Add a can of tomato sauce to the pan and mix it in, then cover and let it simmer for about 5 minutes.

Uncover the pan and let it cook for another 5 minutes until the liquids have absorbed and there is no grease left.

Transfer the ground beef mixture to a plate to cool slightly before assembling the chimichangas.

Warm the flour tortillas in the microwave for a couple of minutes to make them manageable.

Spread refried beans on the tortilla, followed by 3-4 tablespoons of the ground beef mixture, and sprinkle with mozzarella cheese.

Wrap the tortilla tightly, folding in the sides first, then rolling it up.

Secure the chimichanga with toothpicks on each side to prevent it from opening while frying.

Heat vegetable oil in a pan until hot, checking readiness by placing a piece of tortilla in the oil; it should float if ready.

Carefully add the chimichangas to the hot oil, frying one at a time for about 4 minutes until golden and crispy.

Remove the chimichangas from the oil and drain on paper towels to remove excess oil.

Serve the chimichangas with sour cream, guacamole, and salsa on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens