Crispy Black Bean Chimichangas

Add 1 tbsp olive oil and garlic to a large nonstick skillet and cook over medium-high heat until fragrant, 1 to 2 minutes. Add rice and cook undisturbed until rice starts to brown and crisp, 3 to 4 minutes. Add black beans, Alamo chili seasoning, cumin, just 1 tbsp mojo verde, 2 tbsp water, and a pinch of salt and pepper to taste. Cook until beans are warmed through, 3 to 4 minutes. Add spinach and cook until wilted, 3 to 4 minutes. Transfer to a large bowl and set aside. Wipe skillet clean. (4-serving meal: use 2 tbsp olive oil, 2 tbsp mojo verde, 4 tbsp water).

Return the same skillet to medium-high heat and add tortillas, one at a time, until warm and pliable, 1 to 2 minutes per side. Remove tortillas from pan, add to a clean work surface, and top each with equal amounts of the rice and bean filling. Roll into burritos, tucking in the sides as you go.

Return the same skillet to medium-high heat with 2 tsp olive oil. Add chimichangas, seam side down, and cook until golden brown, 2 to 3 minutes per side. (4-serving meal: use 4 tsp olive oil). TIP: Work in batches for the 4-serving meal.

Add crispy black bean chimichangas to plates and drizzle with remaining mojo verde and hot sauce. Tuck in!