Beef and Bean Chimichangas

The recipe below is the “single” dinner recipe for 4.  I noted the freezer directions below as well.

Ingredients
1 pound lean ground beef 
1/2 yellow onion, chopped or dry onion
1 green bell pepper, diced 
1 cup frozen corn, thawed or canned corn
1 15 oz can tomato sauce 
2 teaspoons chili powder
1 teaspoon garlic powder 
1 teaspoon ground cumin 
Salt and pepper
1 15 oz. can black beans 
8 burrito size flour tortillas 
2 cups of  shredded Mexican cheese
1 tablespoon butter 
Shredded lettuce 
1 tomato, diced 

*(Hot Tip):  Substitute tomato sauce and spices for a 10 oz. can of Rotel diced tomatoes with green chilies

Directions

1. Brown the ground beef with green pepper, onion and corn.  Drain.
2. Stir in the tomato sauce and chili powder, garlic powder, cumin, salt and pepper.  Cook for 4-5 minutes, allowing flavors time to mingle.  Add cooked black beans.

3. Lay the tortillas flat and spread the meat and bean mixture onto each of the tortillas. Top with shredded cheese.

4. Roll up the tortillas, and place them seam-side down onto a baking sheet.  Brush the tortillas with melted butter.
5. Bake at 350 for 30 to 35 minutes, or until tortillas turn golden brown.
6. Serve Beef and Bean Chimichangas with Lettuce and Tomato Salad.

For the Freezer: After rolling up the tortillas place in freezer safe container and place in freezer. When ready to cook defrost in refrigerator overnight, then brush with melted butter and bake as directed above.

These freeze really well and taste exactly the same after they've thawed out and been cooked! YUM!