Grilled Black Bean Chimichangas

Grilled Black Bean Chimichangas are an excellent addition to any backyard barbecue. Chipotle spices up black beans and fresh tomatoes for an authentic Mexican taste.

Ingredients

  • 3 Tbsp canola oil, divided
  • 2 cloves of garlic, minced
  • 1 tsp ground cumin
  • 2 (15 oz.) cans black beans, drained
  • 1 1/2 cups fresh tomatoes, diced
  • 1 Tbsp chipotle, minced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 8 (10 inch) flour tortillas
  • 1 (8 oz.) pkg. Monterey Jack cheese, shredded

Method

Warm 2 Tbsp of oil in a skillet over medium heat. Make sure it doesn't smoke.

Stir in garlic and cumin. Cook for 2 minutes stirring constantly.

Add beans and tomatoes.

Cook 10 minutes until beans are soft.

Mash beans with a potato masher and stir mixture well.

Blend in chipotle, salt and pepper.

Warm tortillas in a dry skillet over medium heat for 30 seconds each side.

Sprinkle 1/4 cup of cheese and 1/3 cup of the bean mash onto each tortilla.

Fold in the sides and roll the tortillas.

Place tortilla seam-side down on the grill.

Grill over medium low heat for 18 minutes, turning occasionally until browned.

Serves 8.

Variations

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