Mini Chimichangas Recipe

Cook aromatics and beef

Heat a large skillet over medium-high heat. Add 1 tablespoon neutral oil if skillet is dry. Add the chopped onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef, breaking into pieces with a spatula, and cook until no longer pink, about 6–8 minutes.

Season and combine

Stir in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Cook 1 minute to bloom the spices. Add the drained diced tomatoes, black beans, and thawed corn. Reduce heat to medium and simmer 3–4 minutes to warm and meld flavors. Taste and adjust seasoning as needed.

Finish filling

Remove skillet from heat. Stir in chopped cilantro, lime juice, and shredded cheese. Allow the filling to cool for 8–10 minutes so it’s warm but not too hot when assembling (this prevents tearing tortillas and melting egg wash).

Prepare tortillas and egg wash

Warm tortillas for 10–15 seconds per side in a dry skillet or microwave 10–15 seconds wrapped in a damp paper towel to make them pliable. In a small bowl, whisk the beaten egg with 1 tablespoon water to make an egg wash.

Fill and roll mini chimichangas

Place a tortilla on a clean work surface. Spoon about 2–3 tablespoons of the cooled filling into the center of each 6-inch tortilla (adjust so filling doesn’t overstuff). Fold the bottom edge up over the filling, fold both sides toward the center, then roll tightly away from you, sealing the edge with a little egg wash. Repeat with remaining tortillas and filling. You should get about 8 mini chimichangas.

Chill briefly

Place assembled chimichangas seam-side down on a baking sheet and chill in the fridge for 10–15 minutes to firm up the seam and reduce splitting during frying.

Fry until golden

Heat 1/2 to 1 cup vegetable oil in a heavy skillet (cast-iron works well) over medium heat to reach about 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of tortilla — it should sizzle immediately and brown in ~30 seconds. Add chimichangas seam-side down and fry in batches, turning carefully with tongs, until all sides are golden and crisp, about 2–3 minutes per side. Do not overcrowd the pan. Total frying per batch ~6–8 minutes.

Drain

Transfer fried chimichangas to a plate lined with paper towels to drain excess oil. Let rest 2 minutes before serving so the filling’s hot steam settles.

Plate the mini chimichangas and serve with sour cream, salsa, guacamole or sliced avocado, extra chopped cilantro, and lime wedges. For a lighter option, instead of frying, brush each assembled chimichanga lightly with oil and bake on a parchment-lined baking sheet at 425°F (220°C) for 12–15 minutes, turning once, until crisp and golden.