Baked black bean chimichangas

📝 Ingredients

• 8 flour tortillas (about 40 g each)
• 100 g long-grain rice
• 2 tins black beans (480 g drained)
• 1 small tin sweetcorn (140 g drained)
• 1 red onion (about 150 g; ¾ for the filling, ¼ for the salsa)
• 80 g grated cheddar
• 1 tsp smoked paprika + ½ tsp cayenne pepper + 1 tsp ground cumin
• 2 tbsp rapeseed oil (1 for the filling, 1 for brushing)
• 2 tomatoes (about 125 g each, for the salsa)
• 1 lime (juice, for the salsa)
• 250 g Greek yoghurt, 2% fat (to serve)
• Salt, black pepper

🍴 Utensils

• Saucepan
• Large frying pan
• Colander
• Baking tray and baking paper
• Pastry brush
• Bowl

📖 Steps

1. Bring a saucepan of salted water to the boil. Rinse the rice, then cook it at a gentle boil for 11 to 12 minutes, until tender but still firm. Drain and leave to cool slightly.
2. While the rice is cooking, preheat the oven to 210 °C. Peel the red onion, chop it finely and set a quarter aside for the salsa. Drain and rinse the black beans and sweetcorn in a colander, then shake them well: a filling that's too wet would make the tortillas soggy.
3. Heat 1 tbsp oil in a large frying pan over medium heat. Fry three quarters of the onion for 4 to 5 minutes, until soft. Add the smoked paprika, cayenne pepper and cumin, stir for 30 seconds without letting them burn, then add the beans and sweetcorn.
4. Mash about half the beans directly in the pan with a fork to make a filling that holds together. Add the rice, season with salt and pepper and stir for 2 minutes. Turn off the heat and leave to cool slightly for 5 minutes: if it's too hot, the filling would make the tortillas soft.
5. Warm the stacked tortillas in the microwave for 20 seconds under a damp tea towel to soften them: cold, they crack when folded. Place an eighth of the filling on the bottom third of each tortilla and sprinkle with 10 g cheddar.
6. Fold the bottom of the tortilla over the filling, fold both sides in towards the centre, then roll up tightly. Place each chimichanga seam-side down on a baking tray lined with baking paper so it doesn't open during cooking.
7. Brush the tops and sides with the rest of the oil. Bake for 18 to 20 minutes, carefully turning them halfway through, until golden and crispy. Keep an eye on them for the last few minutes: the ends brown quickly.
8. While they bake, make the salsa: finely dice the tomatoes, mix them with the reserved onion and the lime juice, and season with salt. Serve the chimichangas piping hot, with the salsa and Greek yoghurt on the side.