Pinto Bean and Beef Chimichangas

Ingredients

Ground beef

1 lb

Pinto beans

1 can (15 oz), drained and rinsed

Onion

1, finely chopped

Garlic

2 cloves, minced

Cumin

1 teaspoon

Chili powder

1 teaspoon

Salt and pepper

to taste

Flour tortillas

8

Vegetable oil

for frying

Guacamole

to serve

Salsa

to serve

Sour cream

to serve

Instructions

1. In a large skillet, brown the ground beef over medium heat. Once browned, drain off any excess fat.
2. Add the chopped onion and minced garlic to the skillet, cooking until the onion becomes translucent.
3. Stir in the drained pinto beans, cumin, chili powder, salt, and pepper. Reduce the heat to low and allow the mixture to simmer for 5-10 minutes, letting the flavors meld together.
4. While the beef and bean mixture is simmering, heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
5. Place a generous amount of the beef and bean mixture onto the center of a flour tortilla. Fold the sides of the tortilla in, then roll up tightly to form the chimichanga. Secure with toothpicks if necessary.
6. Carefully place the chimichanga into the hot oil. Fry until golden brown and crispy, approximately 3-4 minutes per side.
7. Remove the chimichanga from the oil and drain on paper towels to remove excess oil.
8. Repeat the process for the remaining tortillas and filling.
9. Serve the chimichangas while still hot, accompanied by guacamole, salsa, and sour cream.