Ingredients:

  • 1 lb (450g) lean ground beef
  • 1 tbsp (15g) olive oil
  • 1 small (100g) yellow onion, finely diced
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (6g) chili powder
  • 1 tsp (2g) ground cumin
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/4 cup (60ml) water or beef broth
  • 8 large (approx. 10-inch) flour tortillas
  • 2 cups (225g) shredded Mexican blend cheese
  • 1 can (15 oz / 425g) pinto beans, drained and slightly mashed
  • 1/4 cup (60ml) vegetable oil

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula, and cook until browned and no longer pink. Drain any excess fat.
  2. Stir in the diced onion and garlic, sautéing until the onion becomes translucent and aromatic.
  3. Add chili powder, cumin, paprika, salt, and pepper. Pour in the water or beef broth and simmer for 3–5 minutes until the liquid reduces to a thick glaze. Remove from heat.
  4. Warm the tortillas in the microwave for 15 seconds to make them pliable.
  5. Spoon about 1/3 cup (80g) of the beef mixture and a portion of mashed pinto beans into the center of each tortilla.
  6. Top the filling with a generous handful of shredded Mexican blend cheese.
  7. Fold in the sides of the tortilla, then roll tightly from the bottom up, tucking the seam under for a secure seal.
  8. Heat vegetable oil in a skillet over medium heat. Fry the chimichangas, seam-side down first, turning occasionally until all sides are golden brown and mahogany-colored.