Mexican beef chimichanga | Crispy street food

Finely chop the onion and garlic. Heat 2 tablespoons of sunflower oil in a pan, then sauté the onion for 3-4 minutes until translucent. Add the garlic and fry for another minute.

Add the minced beef and cook over high heat, breaking it up with a wooden spoon until browned. Add the tomato paste, smoked paprika, ground cumin, salt, and ground black pepper.

Rinse and drain the black beans, then stir them into the meat ragout. Simmer over low heat for 5-6 minutes until thickened, then remove from heat and let cool until lukewarm.