Ground Beef Corn and Black Bean Chimichangas
Golden, crispy, and irresistibly flavorful, these Ground Beef Corn and Black Bean Chimichangas are the ultimate comfort food with a Mexican-inspired twist. Packed with a hearty filling of spiced ground beef, sweet corn, and tender black beans, each chimichanga is enhanced with shredded cheddar cheese for a creamy, melty bite. Wrapped in soft flour tortillas and fried to perfection, they deliver the perfect crunch in every bite. Ready in just 40 minutes, this recipe is easy to make and ideal for family dinners, parties, or a satisfying weeknight treat. Serve these chimichangas with your favorite toppings like salsa, guacamole, or sour cream to elevate your meal. Perfect for those seeking a quick and homemade alternative to restaurant-style Mexican cuisine, this dish will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 tablespoon Olive oil
- 1 Yellow onion, diced
- 2 cloves Garlic, minced
- 1 cup Black beans, drained and rinsed
- 1 cup Corn kernels (fresh, canned, or frozen)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded cheddar cheese
- 6 Large flour tortillas
- 1 cup Vegetable oil (for frying)
Instructions
Heat olive oil in a large skillet over medium heat.
Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for an additional minute.
Add the ground beef to the skillet. Use a spatula to break it up as it cooks. Cook until fully browned and no longer pink, approximately 7-8 minutes. Drain any excess fat.
Stir in the black beans, corn, chili powder, cumin, salt, and black pepper. Mix well and simmer for 3-4 minutes to allow the flavors to combine.
Remove the skillet from the heat and let the filling cool slightly. Stir in the shredded cheddar cheese.
Lay a tortilla flat on a clean surface and place about 1/2 cup of the filling in the center. Fold in the sides, then roll tightly to create a burrito shape. Repeat with the remaining tortillas and filling.
Heat vegetable oil in a deep skillet or frying pan over medium-high heat (about 350°F).
Carefully place 2-3 chimichangas seam-side down into the hot oil. Fry for 2-3 minutes on each side or until golden brown and crispy. Remove with tongs and place on a paper towel-lined plate to drain any excess oil. Repeat with remaining chimichangas.
Serve hot with salsa, sour cream, guacamole, or your choice of toppings.
Nutrition Facts
Calories |
917 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 957 mg | 42% | |
| Total Carbohydrate | 51.1 g | 19% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.8 g | ||
| Protein | 26.9 g | 54% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 224 mg | 17% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 446 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
