In a pan, heat 2 tsp of oil and add the chopped onions. Fry it until translucent and then add the bell pepper and jalapenos.
Once the bell pepper softens a bit, add the black beans. I used the canned ones and in this case, I drained it well, rinsed it a few times under running water, and used it in the recipe.
Add the cumin, red chili powder, and salt needed and mix well. Let it cook for about 5 minutes for the flavors to combine. Turn off the flame.
Cook the Spanish rice and keep it ready.
Warm the tortillas in the microwave for about 30 seconds. This step allows us to fold the tortillas with ease.
Place some cheese in the middle of a tortilla. Add a heaped tablespoon of Spanish rice and then add a tablespoon of black bean mixture. Top it with a little more cheese.
Fold the bottom half of the tortilla over the filling. Fold the two sides inside to cover the filling. Now fold the top side and make a rectangle. Make sure that the filling is sealed well inside.
Meantime heat a cast-iron skillet or a regular heavy bottom skillet. Add about a tablespoon of oil and let it get hot.
Place the folded chimichanga, seam side down, and cook it until it is golden brown and crispy. Now flip over and cook the other side as well. I cooked 2 chimichangas at a time.
Serve the Vegetarian Chimichangas warm with salsa and sour cream!