I love a good chimichanga, however they are generally fried, quite high in calories, and hard to get gluten free. This recipe gives me a great chimichanga that I know is gluten free, full of healthier ingredients – and topped off with fresh guacamole. The leftovers reheat quite well too, which made a great lunch the day after.
6 large gluten free tortillas (I used Udi’s Plain)
1 pound lean ground beef
1/2 a white onion, diced
3 garlic cloves, chopped
2 teaspoons chili powder
1/4 teaspoon ground cinnamon
1 teaspoon ground cumin
1 cup tomato sauce
4 oz diced green chilies
1 15 oz can black beans, rinsed and drained
1 cup shredded cheddar cheese
guacamole for topping
Preheat the oven to 400f. Wrap the tortillas in tin foil and place them in the oven for 7-10 minutes to soften when it’s ready. In a large skillet over medium heat cook the onions, garlic and beef until the beef is cooked. Add the chili powder, cinnamon, cumin, bit of salt, and tomato sauce and mix together. Next add in the black beans and green chilies and allow to cook for 5 minutes. Finally add the shredded cheese and stir occasionally until the cheese has melted into the beef and beans fully.
Lay the tortillas on a flat surface with enough space for you to work. Fill each one with about 1/2 a cup (plus just a tad more) of the beef and bean mixture. Carefully fold up the top and bottom first and fold in, then wrap the sides and lay seam down on a baking sheet. Do this for all 6 tortillas, then brush with a bit of olive oil on top. Place into the oven and bake for 5-7 minutes, just enough for the tortillas to brown.