Are you looking to add a tasty and satisfying Mexican-inspired dish to your recipe repertoire? Look no further than these delicious Sweet Potato and Black Bean Chimichangas! This hearty and flavorful recipe brings together the comforting warmth of sweet potatoes with the bold flavors of black beans and spices, all wrapped up in a crispy tortilla. Perfect for a cozy night in or to impress guests at your next gathering, these chimichangas are sure to become a favorite in your household.
**Sweet Potato And Black Bean Chimichangas**
**Ingredients:**
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 small red onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8 large flour tortillas
– 1 cup shredded cheese (cheddar or Mexican blend)
– Cooking oil, for frying
– Optional toppings: salsa, guacamole, sour cream, chopped cilantro
**Instructions:**
1. **Prepare the Sweet Potatoes**: In a large pot of boiling water, cook the diced sweet potatoes until tender, about 10-15 minutes. Drain and set aside.
2. **Make the Filling**: In a large skillet, heat some oil over medium heat. Add the diced onions and garlic, and sauté until softened and fragrant, about 3-4 minutes.
3. Add the cooked sweet potatoes to the skillet along with the drained black beans, cumin, chili powder, smoked paprika, salt, and pepper. Stir well to combine and allow the flavors to meld together, about 5 minutes. Taste and adjust seasonings if needed.
4. **Assemble the Chimichangas**: Lay out a flour tortilla and spoon a generous amount of the sweet potato and black bean mixture onto the center. Sprinkle some shredded cheese on top. Fold in the sides of the tortilla and then roll it up tightly to form a burrito shape.
5. **Fry the Chimichangas**: In a separate skillet, heat some oil over medium-high heat. Carefully place the assembled chimichangas seam side down in the skillet and cook until golden brown and crispy, about 2-3 minutes per side.
6. **Serve and Enjoy**: Once the chimichangas are crispy and golden, remove them from the skillet and place them on a plate lined with paper towels to absorb any excess oil. Serve hot with your favorite toppings like salsa, guacamole, sour cream, and chopped cilantro.
These Sweet Potato and Black Bean Chimichangas are a delightful combination of flavors and textures that make for a satisfying and comforting meal. Whether you’re looking for a tasty weeknight dinner option or a crowd-pleasing party dish, these chimichangas are sure to impress. So gather your ingredients and get ready to enjoy a delicious homemade Mexican-inspired meal that will have everyone asking for seconds!
