1 lb lean ground beef
1/2 C onion, finely chopped
1 16 oz. can black beans, drained
1 10 oz. can red enchilada sauce
2 C cheddar cheese, shredded
6 10 inch flour tortillas
1 jar salsa
1/4 C fresh cilantro, chopped
1 quart cooking oil (or use a deep fryer)
Brown ground beef and onion in a medium skillet, over medium heat. Chop beef into small pieces as it browns.
Drain, and add black beans, cheddar, and enchilada sauce. Mix to combine.
Spoon 1/6 of filling onto a tortilla. Fold bottom side over the filling, fold both sides inward, and roll the tortilla so the filling is enclosed. Secure the end in place with a toothpick.
Repeat with remaining tortillas and filling.
Pour 1 inch oil into a deep fry pan. Heat to 375 F degrees (or use a deep fryer).
Place two Chimichangas in the pan, gently, to avoid splashing hot oil.
Fry for two minutes per side.
Place on a paper towel-lined plate, or wire rack, to drain.
Repeat with remaining Chimis.
Garnish with salsa, cilantro, or your favorite toppings.