I am in love. What’s new right? I’m always talking this way about food. It’s true though. I have actually created a dish that is a KEEPER. Since I made it for the first time a few weeks ago, we’ve eaten it five more times. That’s about twice a week, friends. The best part about this meal, is that the sweet pork is something you can make a big batch of ahead of time in your slow cooker. Then you just pull a portion out of the freezer when you’re ready to make these with it and you’re prep time is only about 20 minutes. Bam. My kind of dinner.
1 lb. sweet pork barbacoa (cafe rio pork) – best if it’s made at least one day ahead of time in a slow cooker. Here’s my tutorial for making a big batch and freezing it. The recipe can be found here.
6-8 Uncooked Flour Tortillas (Costco’s are my fave, can also be found at WalMart near the cheese)
1 can Refried Black Beans or Whole Black Beans blended til they’re smooth (don’t drain)
3/4 cup Shredded Cheese
1 cup Green Salsa
1 tsp. Cumin
1 tsp. Parsley flakes
1/8 cup Onion, chopped
Veggie or Canola oil
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If using frozen sweet pork let it thaw out in warm water, transfer it to a microwave safe bowl and heat it up for one minute or til it’s hot. If using freshly cooked sweet pork just set aside as much as you’ll need and freeze the rest.
In a bowl, mix black beans, cheese, and green salsa. Cook tortillas – just a little, you don’t want them to be crispy yet. Then fold in the ends of the tortillas and roll them up.
Cover the bottom of the pan in vegetable or canola oil (about 1/2 cup) Heat oil til’ it’s medium hot. Place one chimichanga at a time into the oil and cook each side for about 5-10 seconds or until each side is browned. Remove chimichanga and place on a paper towel covered plate to drain.
They’re awesome served with shredded lettuce, sliced avocado, salsa or cafe rio creamy tomatillo ranch dressing.
I adapted this dish from a recipe for Chicken Chimichangas over on Tastes Better From Scratch, mostly by accident because I wanted to try theirs but I didn’t have many of the same ingredients so I improvised. Oh, I’m so happy I did. But those girls can COOK, so make sure you check out their blog!
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