Crispy Bean and Cheese Chimichangas

1.In a large mixing bowl, combine the drained pinto beans, black beans, shredded cheese, sliced black olives, ground cumin, chili powder, garlic powder, onion powder, salt, and pepper. Mash the mixture lightly with a fork until well combined but still chunky.

2.Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. This will make them easier to roll without tearing.

3.Spoon about 1/4 cup of the bean and cheese mixture onto the lower third of each tortilla. Fold the sides over the filling, then roll up tightly from the bottom to form a burrito shape. Secure with a toothpick if necessary.

4.In a large skillet, heat about 1/2 inch of vegetable oil over medium heat until shimmering (approximately 350°F or 175°C).

5.Carefully place 2-3 chimichangas seam-side down in the hot oil, ensuring not to overcrowd the pan. Fry for about 3-4 minutes on each side, or until golden brown and crispy. Use tongs to turn them gently.

6.Once golden, transfer the chimichangas to a paper towel-lined plate to drain excess oil. Repeat with remaining chimichangas.

7.Serve hot, garnished with fresh cilantro if desired, alongside sour cream and salsa.