A delightful twist on the classic chimichanga, baked to crispy perfection and filled with flavorful chicken and beans.
Preheat your oven to 450°F (230°C).
Preheating ensures even cooking and a crispy texture.
In a large saucepan, heat a tablespoon of olive oil over medium heat.
Use medium heat to avoid burning the oil.
Add the chopped onion and minced garlic, and sauté until softened and fragrant.
Stir frequently to prevent sticking.
Stir in the chili powder, ground cumin, cinnamon, and salsa, mixing well.
Adjust the spice level to your preference.
Mix in the shredded chicken and black beans, and cook until heated through.
Ensure the mixture is evenly combined.
Place a heaping spoonful of the filling onto each tortilla, fold the sides, and roll tightly.
Secure with a toothpick if needed to keep the shape.
Brush each chimichanga with olive oil and place seam-side down on a baking sheet.
Brushing with oil helps achieve a golden, crispy exterior.
Bake in the preheated oven for 20-25 minutes, turning every 5 minutes for even browning.
Keep an eye on them to avoid over-browning.
Serve warm with your favorite toppings like sour cream, guacamole, or salsa.
Add a side of fresh salad for a complete meal.
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