Chimichanga Recipe | Arla UK

Ingredients

• 300 g purple pointed cabbages
• 1 lime, cut into wedges
• 100 g carrots, coarsely shredded
• 150 g cherry tomatoes, cut into halves
• 100 g corn
• 1 tsp rapeseed oil
• 1 onion finely chopped
• 2 garlic cloves crushed
• 2 tbsp pickled jalapeños
• 1 tsp ground cumin
• 240 g black beans, soaked and boiled
• 50 ml water
• ½ tsp coarse salt
• 175 g red cheddar cheese
• 8 flour tortilla bread
• 100 ml rapeseed oil
• sour cream, 18%
• pickled jalapeños