Ground Beef Corn And Black Bean Chimichangas Recipe

Name: Ground Beef Corn And Black Bean Chimichangas
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 1 or more
Ingredients: 1 lb ground beef; 1 medium onion, chopped; 2 cloves garlic, minced; 1 bell pepper, chopped; 1-2 tablespoons olive oil; 2 tablespoons chili powder; 1 tablespoon cumin; Dried Thyme; Cayenne Pepper; Seasoning Salt; ½ teaspoon black pepper; Diced Tomatoes; Salsa, for serving; Canned Corn Kernel; 1 (15 ounce) can refried beans; Canned Black Beans; Flour Tortillas; Lettuce; Shredded cheddar cheese, for serving; Sour cream, for serving; Guacamole, for serving (optional)

Craveable chimichangas bursting with flavor! This recipe features a savory ground beef filling spiced with chili powder, cumin, and thyme, then loaded with sweet corn, hearty black beans, and creamy refried beans. Easily customizable with jalapeños for extra heat, these crispy delights are perfect for a weeknight dinner or a fun fiesta! Makes 6 generously sized chimichangas (easily doubled).

Prep Time 20 mins

Cook Time 30 mins

Calories 507.6 kcal

Protein 54g

Rating 5.0 (1 Reviews)

Ground Beef Corn And Black Bean Chimichangas

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ground Beef Corn And Black Bean Chimichangas

1 lb ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 bell pepper, chopped
1-2 tablespoons olive oil
2 tablespoons chili powder
1 tablespoon cumin
Dried Thyme
Cayenne Pepper
Seasoning Salt
½ teaspoon black pepper
Diced Tomatoes
Salsa, for serving
Canned Corn Kernel
1 (15 ounce) can refried beans
Canned Black Beans
Flour Tortillas
Lettuce
Shredded cheddar cheese, for serving
Sour cream, for serving
Guacamole, for serving (optional)

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How to Make Ground Beef Corn And Black Bean Chimichangas

In a large skillet, brown 1 lb ground beef over medium-high heat. Crumble the beef as it cooks. Add 1 medium onion (chopped), 2 cloves garlic (minced), and 1 bell pepper (chopped). Cook until the beef is no longer pink and the vegetables are softened (about 8-10 minutes).
Drain off any excess grease.
Stir in 1-2 tablespoons olive oil, 2 tablespoons chili powder, 1 tablespoon cumin, 1 teaspoon dried thyme, and ½ teaspoon cayenne pepper (optional). Cook, stirring frequently, until the spices are fragrant and the beef is well browned (about 5 minutes). Season with 1 teaspoon seasoned salt and ½ teaspoon black pepper.
Add 1 (14.5 ounce) can diced tomatoes (undrained), and 1 cup of your favorite salsa.
Cook, stirring occasionally, for 15-20 minutes, allowing the flavors to meld.
Stir in 1 (15 ounce) can corn (drained), 1 (15 ounce) can refried beans, and 1 (15 ounce) can black beans (rinsed and drained).
Cook, stirring gently with a wooden spoon, until heated through (about 5 minutes). Season with additional salt and pepper to taste.
Remove from heat and let cool slightly.
Place about ½ cup of the beef mixture in the center of each large flour tortilla (12-inch).
Fold the opposite sides of the tortilla over the filling, then fold the ends towards the center to create a sealed package. Secure with a toothpick.
Refrigerate for at least 20 minutes to firm up.
Heat about 2 inches of vegetable oil in a large, heavy skillet over medium-high heat to 375°F (190°C).
Carefully fry 1-2 chimichangas at a time for 1-2 minutes per side, or until golden brown and crispy.
Remove from skillet and place on a paper towel-lined plate to drain excess oil.
Serve immediately on a bed of shredded lettuce. Top with shredded cheddar cheese, a dollop of sour cream, and your favorite salsa and/or guacamole.