Chimichanga

Instructions

1. Thinly slice the onion and pepper, chop the garlic, then sauté them for 5 minutes in a pan with a drizzle of oil.
2. Add the shredded meat, cumin, chili powder and paprika, then cook for 3 minutes. Stir in the beans, mashing them lightly, and the cilantro.
3. Warm the tortillas for 20 seconds in a dry pan to make them pliable.
4. Spoon the filling into the center of each tortilla, add the cheese, fold in the sides, then roll tightly, sealing the edges.
5. Heat the oil to 180 °C (350 °F) in a saucepan and fry the chimichangas for 2 to 3 minutes per side, until nicely golden.
6. Drain on paper towels for 1 minute, cut in half and serve right away with the sour cream and avocado.