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Chicken and Black Bean Chimichangas


24 oz. cooked shredded chicken
1 tsp salt
1 Tbsp dry oregano
1 Tbsp chili powder
1 tsp ground cumin
2 cups minced onion
6 cloves garlic, minced
2 cups jarred salsa
3 cups grated cheddar
½ cup sliced green onion
½ cup chopped cilantro
12 - 8-Inch flour tortillas
1 cup vegetable oil

  1. Heat a large sauce pan over medium heat.
  2. Pour in 1 Tbsp of cooking oil and add the onion and garlic. Sauté these until they just start to become translucent, about 5 minutes.
  3. Add in the oregano, cumin, and chili powder and cook 1 minute longer.
  4. Mix in the black beans, chicken, and salsa. Bring this mix to a boil and cook until hot all the way through, about 5 minutes.
  5. Remove from the heat and stir in cheddar, green onions, cilantro, and salt.
  6. Using a warm oven or a hot burner, warm the tortillas until they become soft and pliable.
  7. Lay out the softened tortillas on a work surface and divide the filling between the tortillas.
  8. Preheat oven to 400 degrees.
  9. Fold the sides of the tortilla in to the middle and then roll up so each one looks like a burrito.
  10. Heat remaining oil in a sauté pan over medium heat.
  11. When the oil is hot, work in batches and brown each chimichanga on all sides.
  12. When all are browned, place in the oven and cook until heated through, or an instant read thermometer reads 165 degrees in the center.