Bean Chimichanga Recipe
Our bean burrito deep fried and topped with sour cream, guacamole, cheese, lettuce and tomato
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Chimichanga Ingredients
Method
Chimichanga Directions
- 1
Prepare the Filling
In a medium bowl, mix the refried beans with salt and ground black pepper. This will be the filling for your chimichangas.
- 2
Assemble the Chimichangas
Place a flour tortilla on a flat surface. Spoon about 1/2 cup of the bean mixture onto the center of the tortilla. Sprinkle a tablespoon of shredded cheese on top of the beans.
- 3
Fold and Roll
Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top, ensuring the filling is secured inside. Repeat this step for all tortillas.
- 4
Heat the Oil
In a large pot or deep fryer, heat the vegetable oil over medium heat until it reaches 350°F (175°C).
- 5
Fry the Chimichangas
Carefully place the rolled chimichangas in the hot oil, frying them in batches if necessary to avoid overcrowding. Fry for about 3-4 minutes on each side or until golden brown and crispy.
- 6
Drain Excess Oil
Once fried, remove the chimichangas from the oil and place them on a paper towel-lined plate to drain any excess oil.
- 7
Serve
Top the chimichangas with sour cream, guacamole, shredded lettuce, and diced tomatoes before serving hot.
