Crispy Beef Chimichanga | Mexican Street Food

Peel and finely chop the yellow onion, and finely crush the garlic cloves. In a large pan, heat a tablespoon of sunflower oil over medium heat and sauté the onion for 3-4 minutes until translucent, then add the garlic and cook for another minute until fragrant.

Add the minced beef to the pan. Break up the meat with a wooden spatula and cook for 6-8 minutes, until it completely changes color and the released liquid begins to reduce. Season with a teaspoon of ground cumin, a teaspoon of smoked paprika, and salt and pepper to taste.

Drain the black beans and add them to the pan with the meat. Stir gently and leave the mixture on low heat for another 3 minutes to allow the flavors to combine. If the mixture is too wet, let it reduce slightly, then turn off the heat and let the filling cool for 5 minutes.