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!


☆☆☆☆☆ 0 votes

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
  • 12
    (8 inch) flour tortillas
  • 2 c
    monteray jack cheese, shredded
  • 1/2 c
    canola oil

How to Make Smoked Beef and Black Bean Chimichangas


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

Printable Recipe Card

About Smoked Beef and Black Bean Chimichangas

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

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