Rice & Bean Chimichanga Recipe
Our rice and 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 Filling
Chimichanga Assembly
Toppings
Method
Chimichanga Filling
- 1
Prepare the Filling
In a large bowl, combine the cooked rice, black beans, taco seasoning, and shredded cheese. Mix well until all ingredients are evenly distributed.
Chimichanga Assembly
- 2
Assemble the Chimichangas
Lay out a large flour tortilla on a clean surface. Place a generous amount of the rice and bean filling in the center of the tortilla. Fold in the sides and roll the tortilla tightly to enclose the filling. Repeat with remaining tortillas.
- 3
Heat the Oil
In a large, deep skillet, heat the vegetable oil over medium-high heat until it's hot enough for frying (about 350°F or 175°C).
- 4
Fry the Chimichangas
Carefully place 2-3 chimichangas in the hot oil, seam side down. Fry until golden brown and crispy, about 3-4 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining chimichangas.
Toppings
- 5
Prepare the Toppings
While the chimichangas are frying, prepare your toppings. Chop the lettuce and tomatoes, and have the sour cream and guacamole ready for serving.
- 6
Serve
Once all chimichangas are fried, place them on a serving plate. Top each chimichanga with a dollop of sour cream, a scoop of guacamole, a sprinkle of shredded lettuce, and diced tomatoes. Serve immediately.
