Smoked Beef and Black Bean Chimichangas

Lynne Hawkins


These chimichangas combine savory Mexican flavors; smoked beef, salsa verde, cheese, and chilies! It's a combo that can't be beat! You can add your choice of toppings; guacamole, sour cream, or is you're like my family - more cheese! My family is also used to tomato based salsa. They were surprised to find they like salsa verde! This recipe is a keeper in this house!

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20 Min
20 Min
Stove Top


1 1/2 lb
smoked beef, shredded
1 can(s)
black beans, drained but not rinsed
1 can(s)
chopped green chilies (4 oz)
1 c
salsa verde
salt n pepper to taste
1/2 c
chopped cilantro
1/2 small
jalapeno, minced
(8 inch) flour tortillas
2 c
monteray jack cheese, shredded
1/2 c
canola oil


1In a large bowl, mix together the beef, beans, chilies, jalapeno, salt, pepper, 1/2 cup cilantro, 1/2 cup salsa verde
2Scoop about 1/3 cup mixture into tortilla, top with sprinkle of cheese and roll tightly
3Repeat until all tortillas are rolled
4Heat oil in a large skillet and warm oven to 250 degrees
5Fry chimichangas 3-4 at a time until browned on all sides. Keep warm in the oven while you fry the rest.
6Top with a spoonful of salsa verde, a pinch of cheese and cilantro.

About Smoked Beef and Black Bean Chimichangas

Course/Dish: Tacos & Burritos
Main Ingredient: Beef
Regional Style: Mexican