Mini Chimichangas stuffed with rice, cheese, beans and your choice of protein. Served with queso for dipping.

In a large mixing bowl, combine the cooked rice, black beans, shredded cheese, and cooked protein. Add the ground cumin, salt, and black pepper. Mix well until all ingredients are evenly combined.

Mix the Filling

Lay a flour tortilla on a flat surface. Spoon about 2-3 tablespoons of the filling mixture into the center of the tortilla. Fold the sides over the filling and then roll it up from the bottom to the top, securing the filling inside. Repeat with the remaining tortillas and filling.

Assemble the Chimichangas

In a large skillet, heat the olive oil over medium heat. Once hot, add the chimichangas seam-side down in batches, frying until golden brown and crispy, about 2-3 minutes per side. Remove from the skillet and drain on paper towels.

Fry the Chimichangas

In a saucepan over medium-low heat, combine the Velveeta cheese and milk. Stir frequently until the cheese is melted and smooth.

Melt the Cheese

Once the cheese is melted, stir in the diced tomatoes with green chilies. Heat through, stirring occasionally. If desired, add hot sauce to taste for extra spice.

Add Tomatoes

Flour tortillas

Cooked rice

Black beans (canned, rinsed and drained)

Shredded cheese (cheddar, Monterey Jack, or blend)

Cooked protein (chicken, beef, or tofu)

Olive oil

Ground cumin

Salt

Black pepper

Velveeta cheese

Diced tomatoes with green chilies (canned)

Milk

Hot sauce

Mini Chimichangas

Make Mini Chimichangas Recipe in just 30m. Mini Chimichangas stuffed with rice, cheese, beans and your choice of protein. Served with queso for dipping.

Mini Chimichangas Recipe

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