In a large skillet, cook beef over medium heat until no longer pink, drain. Stir in beans, onion, 1/2 cup tomato sauce, chili powder, garlic and cumin.
Spoon about 1/3 cup of beef mixture off center on each tortilla. Fold edge nearest filling up and over to cover. Fold in both sides and roll up. Fasten with toothpicks, in a large saucepan, combine the chillies, peppers and remaining sauce, heat through
In an electric skillet or deep-fat fryer, heat 1 inch of oil to 375°. Fry the chimichangas for 1 - 1 -1/2 minutes on each side or until browned. Drain on paper towels. Sprinkle with cheese serve with sauce.
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|Serving Size: 1 (540g)|
|Recipe Makes: 1|
|Calories from Fat: 619 (61%)|
|Amt Per Serving||% DV|
|Total Fat 68.8g||92 %|
|Saturated Fat 26.7g||134 %|
|Monounsaturated Fat 30g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 308.4mg||95 %|
|Sodium 331.1mg||11 %|
|Potassium 1534.6mg||40 %|
|Total Carbohydrate 10.3g||3 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 7.9g|
|Protein 85.9g||123 %|
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Calories per serving: 1023
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