Beef and Bean Chimichangas

Name: Beef and Bean Chimichangas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Mexican
Ingredients: 16 10-inchs flour tortillas (10 inches); 1 garlic clove, minced; 1 medium green pepper, chopped; 118 milliliters taco sauce; 16 servings Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese; 1 medium onion, chopped; 907 grams cans each) refried beans; 118 milliliters shredded cheddar cheese; 16 servings Vegetable oil

The recipe Beef and Bean Chimichangas is ready in about 45 minutes and is definitely an excellent vegetarian option for lovers of Mexican food. One portion of this dish contains around 10g of protein, 20g of fat, and a total of 416 calories. This recipe serves 16. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of refried beans, onion, bell pepper, and a handful of other ingredients are all it takes to make this recipe so delicious.

Instructions

In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain.

Ingredients you will need

Green Pepper

Garlic

Onion

Beef

Meat

Equipment you will use

Frying Pan

Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes.

Ingredients you will need

Taco Sauce

Cheese

Beans

Remove from the heat. Spoon about 1/3 cup off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer.

Ingredients you will need

Tortilla

Roll

Cooking Oil

Equipment you will use

Toothpicks

Frying Pan

Drain on paper towels.

Equipment you will use

Paper Towels

Serve with toppings of your choice.

Equipment

Frying Pan

Toothpicks

Paper Towels

Ingredients

Servings:

1610-inchs

flour tortillas (10 inches)1

garlic clove, minced 1medium

green pepper, chopped 118milliliters

taco sauce 16servings

Toppings: shredded lettuce, sour cream, chopped ripe olives, chopped tomatoes, additional cheddar cheese 1medium

onion, chopped 907grams

cans each) refried beans 118milliliters

shredded cheddar cheese 16servings

Vegetable oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Twomey Cellars by Silver Oak Russian River Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.

Twomey Cellars by Silver Oak Russian River Pinot Noir

Our 2009 Russian River Valley Pinot Noir has a ruby color with purple highlights and a complex nose of fresh rose petals, lilacs, candied apples, sweet baking spices and a hint of peppermint. It has a rich, broad attack on the palate and notes of caramel, butterscotch and ripe, red fruit. This expressive wine has a balanced finish of fruit, spice, bright natural acidity and fine grained tannins.