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Beef, bean and sweet potato chimichangas
Beef, bean and sweet potato chimichangas
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Prep Time:
45 minutes
Cook Time:
Total Time:
45 minutes
Savor a fork-free feast with zesty Mexican beef chimichangas, stuffed with beans and topped with creamy guacamole and sour cream to brighten your day.
Ingredients:
  • 45.50 gm light extra virgin olive oil
  • 1 red onion, finely chopped
  • 1 (about 250g) sweet potato, peeled, coarsely grated
  • 10.00 gm ground cumin
  • 3 tsp ground coriander
  • 5.00 gm smoked paprika
  • 2 tsp dried oregano leaves
  • 1/4 tsp ground chilli
  • 3 garlic cloves, crushed
  • 410g can chopped tomatoes
  • 420g can kidney beans
  • 6 jumbo tortillas
  • Guacamole, to serve
  • Sour cream, to serve (optional)
  • 2 large truss tomatoes, chopped
  • 2 green shallots, thinly sliced
  • 1/2 fresh jalapeño chilli, deseeded, finely chopped
  • 82.50 ml fresh coriander leaves, chopped
  • 1 tsp finely grated lime rind
  • 15.90 gm fresh lime juice
Instructions:
  • Preheat your oven to 210C/190C fan forced and line a baking tray with baking paper.
  • In a large frying pan over medium heat, heat 1 tablespoon of oil. Add the onion and cook for 3 minutes, then add the sweet potato and cook for 2 minutes until just softened. Stir in the cumin, coriander, paprika, oregano, chili, and garlic, and cook for 1 minute until aromatic.
  • Turn up the heat to high, then add the minced meat. Cook while using a wooden spoon to break up any lumps for about 5 minutes until it's nicely browned. Stir in the tomato and bring everything to a boil. Lower the heat to medium, cover, and let it simmer for 5 minutes, stirring now and then. Mix in the beans and their juices. Cook uncovered, stirring occasionally, for another 5 minutes until it thickens. Season to taste, transfer to a bowl, and let it cool slightly.
  • Take a generous portion of the beef mixture and center it on a tortilla. Fold the sides, then fold up the bottom edge and roll tightly to seal the filling. Repeat with the rest of the tortillas and beef mixture. Arrange on a baking tray, brush with the remaining oil, and bake until golden brown, about 12-14 minutes.
  • Prepare the salsa by mixing all ingredients in a bowl and season to taste.
  • Accompany chimichangas with salsa, guacamole, and sour cream, optionally.

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