No need to deep-fry these beefed up-burritos. A small brush of oil and a quick go in the air fryer helps create crispy parcels stuffed with chicken, beans and spice.
Air Fryer Chicken and Black Bean Chimichangas
Ingredients
2
servings
-
- 2 tbsp
- 0,5
- 1
- 0,5 tsp
- 0,5 tsp
- 0,25 tsp
- 200 g
- 150 g
- 120 g
- 2
- 60 g
-
To serve
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Preparation
Heat 1 tbsp oil in a large sauté or frying pan over a medium heat. Finely chop the onion and cook for 3-4 minutes or until just softened. Crush the garlic, add this to the pan and cook for 1 minute before adding the spices and cooking for another 30 seconds. Drain and rinse the beans then add these and the salsa to the pan, simmering for a minute. Shred the chicken and add this to the pan, stirring to combine. Season then remove from the heat.
Preheat the air fryer to 200°C. Spoon the chicken mixture into the centre of each tortilla and sprinkle with the cheese for ooziness. Roll into a burrito by folding the top and bottom of the tortillas into the centre, then fold the right side over the filling, tucking and tightly rolling to seal. Transfer to the air fryer, seam side down, and brush with half the oil. Air fry for 5 minutes. Turn them over, brush with the remaining oil and air fry for a further 5 minutes.
Serve the chimichangas with a dollop of soured cream for creaminess and a sprinkling of chopped coriander.
Nutrition per serving
Kcal
311
Fats (g)
15
Proteins (g)
17
Fibre (g)
41
