BEEF & BEAN CHIMICHANGAS

I really love Mexican food, but I don't like to make fried foods.  This recipe is as good as the deep fried version without all the fuss and a lot less calories.

Ingredients:

• 1 pound lean ground beef
• 1 medium onion, diced
• 2 cloves of garlic, crushed
• 1 small can of mild green chili’s
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon oregano
• 1/4 teaspoon of cayenne (optional)
• 2 tablespoons tomato paste
• 1/4 cup of salsa
• Salt and pepper, to taste
• 1 can black beans, rinsed and drained
• 8 ounces of shredded cotija or monterey jack cheese
• Flour tortillas (I like to use whole wheat ones)
• Canola oil cooking spray
• Toppings of choice - sour cream, guacamole, jalapenos, salsa

Directions:

Preheat oven to 400 degrees. Spray a baking sheet with cooking spray.

In a large skillet, brown the ground beef, onions and garlic until cooked. Drain any excess grease. Add green chili’s, seasonings, tomato paste and salsa; cooking on low until all ingredients meld together. Stir in black beans. Warm your tortillas slightly just so that they are pliable to work with. Fill each tortilla with meat mixture and top with cheese and roll into chimichanga. Place on prepared baking sheet and spray the top of the chimichangas with cooking spray. Bake for 8 - 10 minutes and turn over and bake for another 4 - 6 minutes or until lightly browned.

Top with toppings as desired.

Click here for a printable version of this recipe from Culinary Collage.