Black Bean & Mango Quesadillas with Avocado Crema
Crisp, cheesy black bean and mango quesadillas served with a cool avocado-lime crema for an easy weeknight meal.
Beef Chimichangas
These beef chimichangas are crunchy on the outside and richly savoury in the middle, with a hearty filling of seasoned mince, beans, and melted cheese.
A quick pan-fry for colour followed by a short oven finish keeps them crisp without drying the filling. Serve with salsa, guacamole, and a spoonful of sour cream for a proper Tex-Mex-style dinner that feels indulgent but is straightforward to make at home.
Method
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- In a large pan, heat the oil over medium heat. Add the onions and garlic, and sauté until softened.
- Add the ground beef to the pan, breaking it up with a spoon, and cook until browned. Drain any excess fat.
- Stir in the taco seasoning, black beans, and a bit of water. Simmer for about 5 minutes until the mixture is well combined and heated through.
- Preheat the oven to 180°C (350°F).
- Lay out the tortillas on a flat surface. Spoon the beef mixture onto the center of each tortilla. Top with grated cheese.
- Fold the sides of the tortillas over the filling, then roll them up tightly.
- Heat the oil in a large frying pan over medium-high heat. Carefully place the chimichangas seam side down in the hot oil. Fry until golden brown and crispy on all sides, turning as needed.
- Transfer the fried chimichangas to a baking sheet and bake in the preheated oven for 10 minutes to ensure they are heated through.
- Serve hot with salsa, sour cream, and guacamole on the side.
Ingredients
- 30ml Vegetable Oil
- Beef, to taste
- 500g Beef ground
- 200g Cheese cheddar or Mexican blend grated
- 2 cloves Garlic minced
- 1 Onion finely chopped small
- Vegetable Oil for frying
Notes
For a lighter finish, bake instead of fry: brush with oil and bake at 200°C for 20 minutes.
Turn once halfway through so both sides crisp evenly.
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