Deadpool doesn’t even like chimichangas, he just likes saying the word: chimichanga, chimichanga, chimi—you get it. But how can you deny the sizzling satisfaction that is a filled burrito, deep fried to a crisp, served up with only the best condiments?

These crispy parcels reflect the colors of the Merc with the Mouth’s tactical gear, red and black with splattering of bloody sauce. Just think, if Wade Wilson eats too many he can always regenerate a new stomach and start all over again. Ah, the joys of superhuman healing.

No one can resist this delicious dish fit for a king—or a Regenerating Degenerate.

Deadpool Chimichangas

You’ll need:
Whole wheat tortillas
Black beans
Cheese
Hot sauce
Enchilada sauce
Salsa
Guacamole
Oil for frying

Rice ingredients:
1-1/2 Tablespoons vegetable oil
1 clove garlic, minced
1-1/2 cups uncooked white rice
1 (14 oz can) chicken stock
1 (14 oz can) diced tomatoes
2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
Fresh ground pepper

Ground beef ingredients:
1 Tablespoon vegetable oil
1 medium onion, diced
1 lb ground beef
1 Tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
Fresh ground pepper
dash of cayenne pepper

Star with the rice, in a skillet heat the vegetable oil over medium-high heat, saute the garlic until soft.

Add the white rice and cook until softened.

Add the chicken stock, diced tomatoes, chili powder, cumin, salt, and season with pepper. Cover and simmer for 20 minutes.

Fluff up the rice, set aside.

In a pan over medium-high heat, heat the oil and onion until softened. Add the ground beef to brown, then add the chili powder, cumin, salt, garlic powder, onion powder, pepper, and cayenne pepper.

Cook until the beef is cooked through and no longer pink.

Onto a tortilla spoon the rice, ground beef, black beans, cheese, and hot sauce.

Fold over the sides of the tortilla, using toothpicks to secure while frying.

In deep skillet or dutch oven, heat 2-inches of oil to 375°. Fry the chimichangas for 1 – 2 minutes on each side, until just browned. Let drain on a wire rack.

Top with enchilada sauce, and serve with guacamole, and salsa.