Makes 8 Vegetarian Chimichangas
2 14-Ounce cans of low sodium black beans, drained, rinsed and dried
1/3 cup fresh cilantro, finely chopped
1 jalapeno, seeds removed then finely diced
1/4 cup red onion, finely chopped
2 cups shredded cheddar cheese
1 cup queso blanco or queso fresca, crumbled
1 tablespoon ground cumin
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons paprika
Kosher Salt and Black Pepper - To Taste
6-8 Cups vegetable oil
8 9-inch flour tortillas
- 1 pound ground beef - brown in a saute pan with olive oil over medium high heat. Season with cumin, chili powder, garlic powder, paprika, salt and pepper.
- 1 pound shrimp - toss with olive oil, ground cumin, chili powder, garlic powder, paprika, salt and pepper. Saute over medium high heat until just pink and cooked through, about 5-7 minutes. Cut into a small dice, removing tails if necessary.
- 1 pound chicken breast - Roast in 375 degree oven on a sheet pan until cooked through, aboutr 25-35 minutes. Let cool, then cut into a small dice. Toss in a bowl with ground cumin, chili powder, garlic powder, paprika, salt and pepper.
Lettuce, finely shredded
Black olives, sliced
Pour oil into a large, heavy-bottomed pot so it is at least 4 inches deep. Set over medium-high heat and affix an oil thermometer to keep track of the temperature as the oil warms.
While the oil heats up, combine the black beans, cilantro, jalapeno, red onion, cheddar cheese, queso blanco or queso fresco, chili powder, ground cumin and garlic powder in a large mixing bowl. Season with salt and pepper.
Once the oil temperature reaches about 250 degrees, begin dipping the tortillas. Carefully lower them into the pot, letting them sit for 5-10 seconds until pliable. Remove to a large platter or sheet pan layered with paper towels. Repeat with all tortillas.
Once tortillas are all softened, begin stuffing and rolling. Lay a tortilla flat on a clean work surface. Pat off excess oil. Scoop about 1/2 cup of filling onto the lower half of the tortilla. If you are adding protein like shrimp, beef or chicken, use a little less than 1/2 cup of black beans to make room for the extra filling. Tightly fold the bottom flap up and over the filling then tuck in each side. Roll away from you and secure the roll up with toothpicks. Continue until all chimichangas are rolled.
To start frying, the oil temperature should be between 365-375 degrees. Gently lower in 2-3 chimichangas, depending on the size of your pot. Do not crowd the pot. Leave enough room that you can gently rotate the chimichangas as they fry. Cook the chimis for 2-4 minutes until golden brown, using a spatula to carefully flip them as they brown. Transfer to a plate lined with paper towels and continue frying the remaining chimis.
Create a topping bar and allow your friends to add their own toppings to their chimichangas. Serve warm!
Video created by Zack Hampel. Email: firstname.lastname@example.org