Air-Fryer Beef and Black Bean Chimichangas with Lime Crema

Steps

1. Step 1

   Heat 1 tbsp oil in a large skillet over medium heat. Add the onion and cook, stirring now and then, until soft, about 4 minutes.

   5 min

   • 1 tbsp vegetable oil
   • 1 small onion
2. Step 2

   Add the ground beef and break it up with a spoon. Cook until no pink remains, about 6 minutes. Stir in the garlic, cumin, chili powder, oregano, salt and pepper and cook 1 minute more until fragrant. Spoon off any excess grease.

   7 min

   • 1 lb ground beef (85% lean)
   • 3 cloves garlic
   • 2 tsp ground cumin
   • 1 tsp chili powder
   • 1/2 tsp dried oregano
   • 1 tsp salt
   • 1/2 tsp black pepper
3. Step 3

   Stir in the black beans and 1/2 cup salsa. Simmer until the mixture looks thick and barely wet, about 4 minutes, mashing some of the beans against the pan. Take off the heat and let cool for 10 minutes — a hot filling tears the tortillas.

   14 min

   • 1 can black beans (15 oz)
   • 1/2 cup tomato salsa
4. Step 4

   Meanwhile, whisk the sour cream, lime zest, lime juice, milk and a pinch of salt in a small bowl until pourable. Refrigerate until serving.

   5 min

   • 3/4 cup sour cream
   • 1 lime
   • 2 tbsp milk
   • salt
5. Step 5

   Warm the tortillas briefly (a few seconds per side in a dry skillet, or wrapped in a damp towel in the microwave for 30 seconds) so they roll without cracking. Lay one flat, spoon about 1/2 cup filling just below the center, and top with a scant 1/4 cup cheese. Fold the bottom up over the filling, fold in both sides, then roll up tight into a sealed packet. Set seam side down. Repeat with the rest.

   10 min

   • 2 cups Monterey Jack cheese
   • 8 large flour tortillas (10-inch burrito size)
6. Step 6

   Heat the air fryer to 375°F. Brush the chimichangas all over with oil.

   3 min · 375°F

   • 2 tbsp vegetable oil
7. Step 7

   Air-fry seam side down in a single layer, without crowding (2 to 3 at a time in most baskets), for 10 minutes, turning them over halfway, until deep golden and crisp. Repeat with the remaining chimichangas.

   20 min · 375°F

8. Step 8

   Let rest 2 minutes, then drizzle with the lime crema and serve with the remaining salsa and cilantro.

   2 min

   • 1 cup tomato salsa
   • 2 tbsp fresh cilantro

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026