Beef and Black Bean Crispy Chimichangas

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Mexican has always been one of my favourite foods….a combination of spicy meat, crunchy salsa, gaucomole, and sour cream to cut through it all – it just DOES IT FOR ME…even more so now that I am pregnant.

Something has happened to my tastebuds that has made certain foods taste duller then they were before, and maybe that’s why spicy is better then ever. Or maybe the old wives tale is true – being pregnant with a boy makes you crave spicy food.

These were fantastic though, and you MUST have all the toppings to make it work.


For the beef mixture

  • 350g lean beef mince
  • 1 red onion, finely diced
  • 1 tin black beans – RINSED
  • 1 tin chopped mexican tomatoes (or normal)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garlic flakes
  • 1 TBSP smoked paprika
  • 1 red chilli, finely sliced
  • olive oil
  • salt and pepper

For the fresh salsa

  • 1 cup cherry tomatoes
  • handful fresh coriander
  • 1/2 red onion
  • 1 tbsp white vinegar
  • salt


  • 4 tortilla’s
  • 1 cup cheddar cheese
  • spray n cook
  • Gaucomole – home-made or store bought depending on laziness levels on the day;)


Preheat oven to 190.

For the salsa just blitzed it up in a processor until finely chopped


Heat a pan with some olive oil in it, and add the mince and onion.  Fry until you get some good colour on the mince!


Add your spices, chilli and the black beans. Cook off the spices for about 7 minutes. Add chopped tomatoes and simmer for about 10 minutes until the mixture is nice and thick. Season with salt and pepper.

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If your tortilla wraps are a bit stale microwave them for 20 seconds to make them more pliable.

Spray a baking sheet with spray n cook. Place some mince in the middle of a wrap, and sprinkle some cheese over the mince. Wrap it up, starting by bringing the sides in first and then top and bottom.


Place them seam side down on the baking sheet, and sprinkle a little more cheese on top. Put in the oven for about 15 minutes until they golden. You can also speed it up by putting under grill – just WATCH THEM as they will burn quickly


Top off with salsa and gaucomole and dig in!


Let me know what you think!