1. Toast tortillas until warm and soft over a barbecue grill or in a pan with no oil. Move the tortilla around the pan continuously. 2. In a bowl mix cheese, shredded pork, and black beans. 3. Scoop shredded pork mixture into tortillas and roll as a burrito. 4. Brush burrito with oil and place in an oven at 350°F Bake for approximately 15 minutes until it's browned on the bottom. Turn off bake and broil until chimchanga is browned on top. 5. --An alternate method to cook the chimichanga is to add a generous amount of corn or peanut oil to a pan and heat untill shimmering. Place chimichanga CAREFULLY seam side down into pan. Allow to brown then flip and brown the other side. 6. While chimchanga is baking puree chipolte peppers. ( You should have some left over from making the "shredded Mexican pork".) Place 4 spoonfulls into a small bowl add mayonnaise and sour cream. add more chipolte as desired. mix well. 7. Remove chimchangas from oven and plate. Spoon chipotle sauce over chimchanga and serve. 8. You may also add about a 1/2 cup rice to the shredded pork mixture to stretch the meat if you don't have enough. ---------------------------------------------------------------------------
Nutrition
Ingredients
