Pinto Bean and Beef Chimichangas

Ingredients

• Guacamole - For serving
• Salsa - For serving
• Sour cream - For serving
• Vegetable oil - For frying
• Flour tortillas - 6 large
• Salt and pepper - To taste
• Chili powder - 1 teaspoon
• Cumin - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1 medium, diced
• Pinto beans - 1 can, drained and rinsed
• Ground beef - 1 pound

Instructions

1. In a large skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
2. Add the diced onion and minced garlic to the skillet with the ground beef. Cook until the onion is translucent.
3. Add the drained and rinsed pinto beans, cumin, chili powder, salt, and pepper to the skillet. Stir well to combine.
4. Reduce the heat to low and simmer the beef and bean mixture for 5-10 minutes, until heated through and flavors are well combined.
5. Heat vegetable oil in a deep fryer or large pot to 375°F (190°C).
6. Place a large spoonful of the beef and bean mixture onto the center of a flour tortilla. Fold in the sides and roll up tightly to form a chimichanga.
7. Secure the chimichanga with toothpicks to hold it together.
8. Carefully place the chimichanga into the hot oil and fry until golden brown and crispy, about 3-4 minutes per side.
9. Remove the chimichanga from the oil and drain on paper towels to remove excess oil.
10. Repeat the process with the remaining tortillas and filling.
11. Serve the chimichangas hot with sour cream, salsa, and guacamole on the side.