Black Bean Chimichangas

Name: Black Bean Chimichangas
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 5
Cuisine: Mexican
Ingredients: 473 milliliters drained Slow-cooker Black Beans; 59 milliliters butter, melted; 10 8-inchs (8-inch) soft taco-size flour tortillas; 5 servings Toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, olives; 249 grams pouch ready-to-serve Mexican-style rice and pasta mix; 237 milliliters chunky medium salsa; 113 grams cup shredded Mexican four-cheese blend

You can never have too many Mexican recipes, so give Black Bean Chimichangas a try. This recipe serves 5. One portion of this dish contains roughly 27g of protein, 24g of fat, and a total of 760 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a main course. From preparation to the plate, this recipe takes roughly 15 minutes. If you have mexican four-cheese blend, taco-size flour tortillas, slow-cooker beans, and a few other ingredients on hand, you can make it.

Instructions

Heat rice according to package directions.

Ingredients you will need

Rice

Stir together rice, next 3 ingredients, and, if desired, chicken.

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Whole Chicken

Rice

Spread 1/2 cup rice mixture just below center of each tortilla. Fold bottom third up and over filling of each tortilla, just until covered. Fold left and right sides of tortillas over, and roll up.

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Tortilla

Spread

Rice

Roll

Place, seam sides down, on a lightly greased jelly-roll pan.

Ingredients you will need

Jelly

Roll

Equipment you will use

Frying Pan

Brush tops of tortillas with melted butter.

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Tortilla

Butter

Bake at 400 for 15 to 18 minutes or until golden brown.

Equipment you will use

Oven

Serve with desired toppings.

*1 (15-oz.) can black beans, rinsed and drained, may be substituted.

Ingredients you will need

Black Beans

Note: For testing purposes only, we used Rice-A-Roni Express Mexican. To make ahead, prepare chimichangas as directed through Step 2; cover and chill 8 hours.

Ingredients you will need

Rice

Let stand at room temperature 30 minutes; bake as directed.

Equipment you will use

Oven

Equipment

Frying Pan

Oven

Ingredients

Servings:

473milliliters

drained Slow-cooker Black Beans 59milliliters

butter, melted 108-inchs

(8-inch) soft taco-size flour tortillas 5servings

Toppings: shredded lettuce, diced tomatoes, sour cream, guacamole, olives 249grams

pouch ready-to-serve Mexican-style rice and pasta mix 237milliliters

chunky medium salsa 113grams

cup shredded Mexican four-cheese blend

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.