Gluten-Free Chimichangas

In these Shredded Beef Gluten-Free Chimichangas, the meat is tender with a boost of flavor from added seasonings and chilies, then wrapped in a gluten-free tortilla and fried until the shell is crispy and golden brown.


- Avocado or Olive Oil - Stew Meat - Onion - Chili Powder - Ground Cumin - Paprika - Sea Salt - Garlic Powder - Onion Powder

Step 1

Heat 2 Tbsp. avocado or olive oil in a large pan or pot over medium heat. Once hot, add the stew meat, onion, and spices. Cook until meat is browned, around 5 to 8 minutes.

Step 2

Transfer to the bowl of a slow cooker and add 1 cup of filtered water. Put on lid and cook on low for 6 to 7 hours or high for 3 to 4 hours.

Step 3

Then, spread the meat (and cheese & beans, if using) on the tortillas, being sure not to over-fill them or they won't stay closed!

Step 4

Place as many gluten-free chimichangas as will comfortably fit in the hot oil, seam side down. Fry on both sides until golden brown, approximately 5 to 8 minutes per side.

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