Chimichangas

Chimichangas

1 lb. chorizo

1 15 oz. can of black beans

1 15 oz. can of street corn

1/2 cup diced onion

1 tsp. cumin

1 tsp. chili powder

1/2 tsp. smoked paprika

2 tbsp. olive oil

1 cup shredded cheese

6 large tortillas

In a large saute pan, add the oil. Add in the onion and the chorizo. Sauté until the chorizo is fully cooked. Add in the beans and corn and spices. Cook for another three minutes. Take the pan off the heat.

To a tortilla add 2-3 tbsp. of cheese and 1/4 cup of the chorizo mixture. Roll up like a burrito and place the seal side down on a nonstick pan. Once the tortilla has sealed take it off and set aside. repeat for all the tortillas.

Add the chimichangas to a 450 degrees oven for 20 minutes or an air fryer for 375 for three minutes a side.

Let the chimichangas cool and add toppings. I add Kite Hill Dairy Free Queso. Enjoy!

*I used Mission Gluten Free Tortillas and Trader Joe’s Shredded Mexican Style Blend Cheese.*