Name: Chimichangas recipe by Ritu Sharma at BetterButter
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 450g Ground Beef/mutton/chicken; 400g kidney Beans (rajma boiled); 8 Flour Tortillas; 350g Cheese (any) grated; 3/4 cups Onion chopped; 3/4 cups Green Bell Pepper (capsicum) chopped; 1 1/2 cup Corn; 1/2 cup Lettuce grated; 2 tsp Chili Powder; 1 tsp Garlic; 1 tsp Ground Cumin; 1 tbs Butter melted

Ingredients Serving: 4

450g Ground Beef/mutton/chicken
400g kidney Beans (rajma boiled)
8 Flour Tortillas
350g Cheese (any) grated
3/4 cups Onion chopped
3/4 cups Green Bell Pepper (capsicum) chopped
1 1/2 cup Corn
1/2 cup Lettuce grated
2 tsp Chili Powder
1 tsp Garlic
1 tsp Ground Cumin
1 tbs Butter melted

Instructions

Preheat the oven 175 degrees C.
In a skillet cook the beef/chicken/mince until brown and no longer pink.
Add the onion, bell pepper, and corn. Cook for about 5 more mins
Stir in the taco sauce, add chili powder, garlic salt and cumin. Stir until blended well and cooked through
Remove from heat, and set aside.
Spread a thin layer of beans onto each of the tortillas.
Place a spoonful of the meat mixture in the center of the tortilla, and top with cheese.
Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
Bake for 30 to 35 minutes in the preheated oven, or until golden brown.
Top with Taco sauce (check for recipe in Fajita's recipe) and serve immediately

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