Bean chimichangas are delightful twists on the traditional Mexican favorites, offering a satisfying blend of flavor and texture. These crispy, golden-fried tortillas are filled with a hearty mixture of refried beans, spices and cheese, making them ideal meals for both vegetarians and anyone craving filling, flavorful dishes. Whether you¡¯re serving them for dinner or weekend snacks, these chimichangas are sure to become family favorite. Top them with your choice of salsa, guacamole, or sour cream for an extra burst of flavors.
INGREDIENTS
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2 cups refried beans, homemade or canned
1 cup shredded cheddar or Monterey Jack cheese
1 small onion, finely chopped
1 clove garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
8 large flour tortillas
Oil for frying (vegetable or canola)
Optional toppings: salsa, guacamole, sour cream, chopped cilantro, diced tomatoes
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INSTRUCTIONS
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1. Prepare filling
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In a medium skillet, heat a small amount of oil over medium heat. Add the chopped onion and garlic, and saute until softened, about 3 to 4 minutes.
Stir in the cumin, chili powder, paprika, salt, and black pepper, cooking for another minute until fragrant.
Add the refried beans to the skillet, and stir to combine with the spices and onion. Cook for 2 to 3 minutes until heated through. Remove from heat, and stir in the shredded cheese.
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2. Assemble the Chimichangas
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Warm the tortillas slightly in the microwave or on a skillet to make them more pliable.
Spoon about 1/4 cup bean mixture on the center of each tortilla. Fold in the sides and roll up the tortilla tightly, securing filling inside.
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3. Fry the Chimichangas
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Heat about 1/2 inch oil in a deep skillet over medium heat. To test if the oil is ready, drop a small piece of tortilla in the oil; it should sizzle immediately.
Carefully place the rolled chimichangas, seam side down, in the hot oil. Fry for 2 to 3 minutes on each side or until golden brown and crispy. Use tongs to turn them and ensure even frying.
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4. Serve
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Remove the chimichangas from the oil and drain them on a plate lined with paper towels.
Serve hot, topped with salsa, guacamole, sour cream, and any other desired toppings.
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Enjoy your crispy, cheesy and flavor-packed bean chimichangas!
