Chicken & Black Bean Chimichanga
Craving a flavorful and satisfying meal that’s easy to make? Look no further than these delicious Chicken & Black Bean Chimichangas! Packed with protein and flavor, these crispy treats are a crowd-pleaser that’s perfect for any occasion.
Why You Should Make Them:
- They’re easy to make: This recipe is simple and straightforward, making it a great option for a busy weeknight.
- They’re packed with flavor: The combination of chicken, black beans, and spices creates a delicious and satisfying flavor.
- They’re versatile: You can customize these chimichangas to your liking by adding your favorite toppings, such as salsa, guacamole, or sour cream.
- They’re perfect for a crowd: These chimichangas are a great way to feed a large group of people.
So next time you’re looking for a delicious and easy meal, pull out this recipe & make these Chicken & Black Bean Chimichangas!
- Prep Time: 45 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 chimichangas 1x
- Category: Main Dish
Ingredients
Scale
Ingredients for Chimichanga:
- 2 large skinless, boneless chicken breast halves
- 3 c water
- 1 Tbsp chili powder
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp ground black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp cayenne pepper
- 1 (7 oz) can chopped green chilies, divided
- 1/2 c diced onion
- 3 large cloves garlic, minced
- 8 flour tortillas
- 8 oz shredded Monterey Jack cheese
- oil for frying
Ingredients for Black Beans:
- 1 tsp olive oil
- 1/2 c chopped onions
- 3 cloves garlic, minced
- 1 (16 oz) can black beans, do not drain
- 1/4 c chopped cilantro
- 1 tsp cumin
- 1/2 tsp salt
Ingredients for Sauce:
- 2 Tbsp butter
- 2 Tbsp all-purpose flour
- 1 c water
- 1 cube chicken bouillon
- 1/2 c sour cream
- salt and pepper to taste
Toppings (if desired):
- shredded lettuce
- chopped tomato
- chopped avocado
Instructions
- Place the chicken breasts into a large saucepan. Pour in the water, and season with chili powder, 1/2 teaspoon salt, cumin, 1/4 teaspoon black pepper, garlic powder, onion powder, and cayenne pepper. Bring to a simmer over high heat, then reduce heat to medium-low, and simmer 15 minutes.
- After 15 minutes, stir in 4 ounces of green chiles, onion, and garlic; continue simmering until the liquid has reduced to 1 cup. Reserve remaining 3 ounces of chopped green chilies.
- Remove the chicken, shred with two forks, and return to the onion mixture. Once shredded, add in the solid mixture you cooked your chicken in (with as little liquid as possible) back in with the chicken for added flavor.
- Start your beans, in a small sauce pan, heat the olive oil over medium heat. Add the onions and garlic and cook for 3-4 minutes, just until the onions begin to soften.
- Add the undrained black beans, cilantro, cumin, and salt. Stir well and reduce heat to medium low. Allow to cook for 15-20 minutes, stirring occasionally. Taste and adjust seasonings to your liking.
- For your sauce, melt the butter in a small saucepan over medium heat. Stir in the flour, and cook for 1 minute. Whisk in the water and bouillon cube until the water has thickened and the bouillon cube has dissolved, about 4 minutes. Whisk in reserved 3 ounces of green chilies and the sour cream; season to taste with salt and pepper. Keep warm.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Assemble your chimichangas: place a tortilla onto your work surface, spoon about 3 Tbsp of your black bean mixture on, then spoon about 1/3 cup of the chicken filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle about 1 ounce of the Monterey Jack cheese over the filling.
- Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the chimichanga up to the top edge, forming a tight cylinder; secure the ends with wooden toothpicks. Repeat with the remaining ingredients.
- Cook the chimichangas, 2 at a time, in the hot oil until they are crisp and golden brown on both sides, about 1 minute per side.
- Drain on a paper towel-lined plate, and remove toothpicks (if you used them).
- Top with sour cream sauce and any vegetables you have (we used shredded lettuce, chopped tomato and chopped avocado, to serve.
Notes
- After pre-heating your air-fryer to 400F: air-fry for 4 to 6 minutes. Flip each chimichanga over, mist with cooking spray, and air-fry until lightly browned, 2 to 4 minutes more. (Note each air fryer is different and may take longer depending on the size of the chimichangas.)
Keywords: Chicken, Mexican food, Chimichanga, Black Beans
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