Ingredients
- 2 large flour tortillas
- 1 cup cooked rice
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 cup cheese, shredded
- Vegetable oil, for frying
- Sour cream, for serving
- Fresh cilantro, for garnish
Method
1. Begin by warming the tortillas in a pan over low heat until they’re soft and flexible.
2. Mix the rice, black beans, corn, cumin, paprika, and half of the cheese in a bowl.
3. Spoon some of the mixture onto each tortilla, then fold the sides in and roll them up tightly.
4. Heat vegetable oil in a deep pan over medium-high heat, then carefully place the chimichangas in the oil, frying until golden brown.
5. Serve each chimichanga with sour cream and a sprinkle of fresh cilantro on top.
You may also be interested in the following websites:
GardenBix.com
recipebix.com
cheeseofchoice.org
solarsite.info
