Chimichangas With Black Beans and Poblano

Step 1

In a large skillet over medium-high heat, heat the oil until it shimmers. Add the poblanos, onion and garlic and cook, stirring, until the peppers and onion are soft, 6 to 8 minutes. Add the cumin and cook, stirring, just until fragrant, 30 seconds. Add the beans and enchilada sauce and cook until heated through, 1 to 2 minutes. Transfer to a bowl and let cool slightly. Stir in the cheese. Taste, and season with salt as needed.

Step 2

Set a Dutch oven over medium-high heat, and pour in oil to a depth of 1 inch (5 to 6 cups of oil, depending on the size of your Dutch oven). Heat the oil until it registers 375 degrees on an instant-read thermometer.

Step 3

While the oil is heating, in a small bowl, whisk together the flour and water. (This will be the paste you use to seal the burritos. It can also patch any holes.)

Step 4

If the burritos are not pliable enough to roll without cracking, stack them on a plate and microwave on HIGH for 20 to 30 seconds, or until warm and soft.

Step 5

To assemble the chimichangas, lay out a tortilla, and spoon about 1/2 cup of the bean mixture onto the tortilla, about one-third of the way up from the bottom. Use a brush or your fingers to spread the flour slurry along the upper edge of the tortilla. Fold the tortilla over the filling from the bottom, tucking it in to form a cylinder, then fold the sides over and continue rolling from the bottom, keeping the sides tucked and trying to keep the package as tight as possible. Press the seam to help seal. Repeat with the remaining tortillas and filling, setting them seam side down on a plate as you work.

Step 6

Set a wire rack over a large sheet pan next to the stove.

Step 7

Once the oil has reached 375 degrees, carefully lower two burritos into the oil (using tongs if necessary). Let the oil return to 375 degrees, adjusting the heat as needed to maintain the temperature, and fry the burritos until golden and crisp all over, turning them as needed, about 5 minutes. (The burritos tend to want to stay seam-side down, so you might want to use the tongs to hold them in place after turning.) Transfer to the wire rack to drain and cool for about 10 minutes. Return the oil to 375 degrees and repeat with the remaining burritos.

Step 8

Transfer the chimichangas to a serving platter or individual plates, dollop and sprinkle with the toppings of your choice, and serve warm.