Vegetarian Black Bean and Corn Chimichangas Recipe
Prep Time:
20 minutes
Cook Time:
40 minutes
Servings:
8 Chimichangas
Ingredients
  • 2 ½ cups vegetable oil, divided
  • 1 cup finely chopped onion
  • 3 garlic cloves, grated
  • ¾ cup frozen corn kernels, thawed
  • ¾ cup finely diced red bell pepper
  • ¾ cup finely diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon cayenne pepper
  • 15-ounce can black beans, rinsed and drained
  • ¾ cup cooked brown rice
  • 1 cup chopped cilantro
  • Salt, to taste
  • Lime juice, to taste
  • 8 large flour tortillas (burrito size)
  • 1 ½ cups freshly grated cheese (Monterey Jack or cheddar)
Directions
  1. Heat 2 tablespoons of vegetable oil over medium heat in a large frying pan, add the onion and fry until soft and golden, about 6 minutes.
  2. Add the garlic and cook for 30 seconds.
  3. Stir in the corn, bell pepper, tomatoes, ground cumin, smoked paprika, oregano, and cayenne pepper and saute until the vegetables are tender, about 4 to 5 minutes.
  4. Stir in the black beans, rice, and cilantro and cook for 2 minutes until the beans and rice have heated through. Remove from the stove and season with salt and lime juice.
  5. Lay out a tortilla on a clean surface. Add ½ cup of the bean mixture to the bottom half of the tortilla and top with 3 tablespoons of cheese.
  6. Fold the sides of the tortilla and roll it tightly upwards to form a burrito-shaped parcel. Brush the top with water to seal the seam. Set aside on a plate.
  7. Repeat steps 5 and 6 with the remaining tortillas.
  8. Heat 1 inch of vegetable oil over medium-high heat in a frying pan or skillet. When the oil starts sizzling, carefully place 1 chimichanga seam-side down in the pan. Fry the chimichanga until golden brown and crispy, turning it frequently with metal spatulas to cook it evenly on all sides.
  9. Drain on a plate lined with a paper towel and keep warm in the oven while cooking the remaining chimichangas as per step 8. Add more oil if necessary.
  10. Serve hot with guacamole, sour cream, jalapeños, lettuce, tomatoes, and lime on the side, if desired.