Best Sweet Potato Chimichangas Recipes

NO-FRY BLACK BEAN CHIMICHANGAS

No-Fry Black Bean Chimichangas image

Chimichangas usually are deep-fried burritos. My version gets lovin' from the oven. Black beans provide protein, and it's a good way to use up leftover rice. -Kimberly Hammond, Kingwood, Texas

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 9

Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
2/3 cup frozen corn
2/3 cup minced fresh cilantro
2/3 cup chopped green onions
1/2 teaspoon salt
6 whole wheat tortillas (8 inches), warmed if necessary
4 teaspoons olive oil, divided
Guacamole and salsa, optional

Steps:

Preheat broiler. In a large microwave-safe bowl, mix beans, rice and corn; microwave, covered, until heated through, 4-5 minutes, stirring halfway. Stir in cilantro, green onions and salt., To assemble, spoon 3/4 cup bean mixture across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Place on a greased baking sheet, seam side down., Brush tops with 2 teaspoons oil. Broil 3-4 in. from the heat until golden brown, 45-60 seconds. Turn over; brush tops with remaining oil. Broil until golden brown, 45-60 seconds longer. If desired, serve with guacamole and salsa.

Nutrition Facts : Calories 337 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 602mg sodium, Carbohydrate 58g carbohydrate (2g sugars, Fiber 10g fiber), Protein 13g protein.

CHIMICHANGAS (BEEF AND POTATO)

Chimichangas (Beef and Potato) image

If you have never tried a Chimichangas, do yourself a favor and try these. When you stuff a large flour tortilla, then roll it up and fry it,you end up with a Chimichanga! They are so good! My hubby and I love to prepare Mexican food and really love to eat it. We go to Mexican restaurants (rarely) and then try to duplicate it. These are fabulous! You can serve shredded cheese,red onion, chopped. A pitcher of ice cold Margaritas would seal the deal!!LOL!

Provided by FLUFFSTER

Categories Potato

Time 3h

Yield 12 serving(s)

Number Of Ingredients 16

Ingredients

2 lbs chuck roast, coarsely chopped
2 medium potatoes, peeled and halved
1 large tomatoes, diced
2 tomatoes, cut into 12 wedges
2 garlic cloves, finely chopped (or to taste)
1 large onion, finely chopped
1 teaspoon salt
1 teaspoon oregano (Mexican if you can find it)
1/4 teaspoon sugar
1/4 teaspoon cumin
1 dozen flour tortilla, 8 to 9-inches
sunflower oil, for frying
2 cups sour cream
2 cups romaine lettuce, shredded
2 cups shredded monterey jack cheese (either inside or on top, optional) (optional) or 2 cups cheddar cheese (either inside or on top) (optional)
salsa

Steps:

In a large saucepan, combine the meat, potatoes, diced tomato, garlic, onion, salt, oregano, sugar and cumin.
Add water just to cover and bring to a boil over high heat. Reduce the heat and simmer until soupy, about 1 1/4 hours.
Break up the potatoes and simmer until thick, about 30 minutes longer. Let cool slightly. Season with salt, to taste.
Preheat the oven to 325°. Wrap the tortillas with foil and place in the oven for 10minutes to soften.
Spoon a scant 1/2 cup of the meat and potato filling in the middle of each tortilla. Fold one side of the tortilla over the filling, then fold in the two adjacent sides. Finally, fold over the fourth side and secure with a toothpick.
In a large heavy skillet, heat 2 inches of the oil to 360°F over moderately high heat. Place 3 of the filled tortillas in the skillet, seam side down and fry, turning, until evenly golden brown all over, about 3 minutes. Drain on paper towels, repeat with the remaining tortillas. Remove the toothpicks.
Arrange the chimichangas on a warm platter. Top each with one with sour cream, salsa,shredded cheese, if using, and shredded lettuce. Arrange the tomato wedges around the platter and serve.

Nutrition Facts : Calories 672.2, Fat 31.8, SaturatedFat 13.2, Cholesterol 69, Sodium 988.8, Carbohydrate 69.6, Fiber 5.1, Sugar 4.2, Protein 25.9

CHIMICHANGAS

Chimichangas image

Though still debated, Tucson is generally credited as the original home of the chimichanga (fried "burro", as we call them, stuffed with meat, onions and chiles). I've combined several recipes into this one, and it's fairly authentic. -Laura Towns, Glendale, Arizona

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 12 servings.

Number Of Ingredients 14

Ingredients

1/4 cup bacon grease
2 cups chopped or shredded cooked beef, pork or chicken
1 medium onion, diced
2 garlic cloves, minced
2 medium tomatoes, chopped
2 cans (4 ounces each) chopped green chiles
1 large peeled boiled potato, diced
1 teaspoon salt
1-1/2 teaspoon dried oregano
1 to 2 teaspoons chili powder or to taste
2 tablespoons minced fresh cilantro
12 large flour tortillas, warmed
Vegetable oil
Optional Toppings: Shredded cheddar cheese, sour cream, guacamole, salsa, shredded lettuce, chopped tomatoes, sliced ripe olives

Steps:

In a skillet, melt bacon grease over medium heat. Saute meat, onion, garlic, tomatoes, chilies and potatoes until the onion softens. Add salt, oregano, chili powder and cilantro; simmer 2-3 minutes. Place a scant 1/2 cup meat filling on each tortilla. Fold, envelope-style, like a burrito. Fry, seam side down, in 1/2 in. of hot oil. (360°-375°) until crispy and brown. Turn and brown other side. Drain briefly on a paper towel. Top as desired; serve immediately.

Nutrition Facts : Calories 343 calories, Fat 13g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 862mg sodium, Carbohydrate 41g carbohydrate (2g sugars, Fiber 7g fiber), Protein 16g protein.