Refried Bean and Cheese Chimichangas

Refried Bean and Cheese Chimichangas

Chimichangas de Frijoles con Queso

Recipe Yield

6 servings

Cooking time

33 minutes

Rate this recipe

4.67 from 6 votes

Ingredients

  • 4 tbsp vegetable oil divided
  • 1/4 cup white onion chopped
  • 1 jalapeño or serrano chile seeded and chopped (more or less to taste)
  • 1 garlic clove minced
  • 2 cups refried beans
  • 1/4 cup water
  • 2 cups Mexican Manchego Chihuahua, Monterey jack or light chedder, shredded
  • 12 Flour tortillas medium size
  • salsa of your choice

To Prepare

  • Pour 2 tablespoons of oil into a medium sized skillet set over medium heat. Once hot, add the onion and let it cook 4 to 5 minutes, until softened and translucent. Add the chile, give it a couple stirs and add the garlic. Cook until fragrant, about 15 to 30 seconds more. Incorporate refried beans along with 1/4 cup water and mix well. Let it cook and season for a couple minutes as you mash it all together. Turn off the heat.
  • In a comal or skillet set over medium-low heat, heat flour tortillas one at a time, about 15 seconds on each side, to soften so they won’t break when folded. Add about 2 heaping tablespoons each of refried beans and cheese near the edge of the tortilla, one at a time. Begin rolling as if making a chubby taco, after the first fold, tuck in both edges of the tortilla, continuing to roll to make a thick bundle. Flatten a bit with your hand.
  • Reheat remaining oil in the same saute pan or comal, over medium-low heat. Place chimichangas in batches and cook for about 3 to 4 minutes on each side, until they achieve a lightly browned crust on both sides. You may also use more oil and deep-fry them over medium heat for less time, but I like the first option more…
  • Serve along the side of the Rabo de Mestiza eggs and spoon some of its sauce on top, or serve with the salsa of your choice.

Comments

14comments inRefried Bean and Cheese Chimichangas

  1. Andy

    Feb 10

    I’m a little late to the game but I just got around to making these. So good!!! I was intimidated about the frying process but they turned out great. I made a simple queso to spoon over the top. Another great recipe Pati!

    1. Pati Jinich

      Feb 15

      Gracias Andi, so glad you enjoyed the Chimis 😉

  2. Mary Allison

    Oct 15

    Quedaron deliciosas!

    1. Pati Jinich

      Oct 19

      Que bueno que te gustaron Mary!

  3. Angela Gabaldon

    Jul 10

    What other fillings are good for chimichangas?

    1. Pati Jinich

      Jul 12

      I would say chicken, shredded beef, just cheese, mushrooms for a vegetarian option…think of chimichangas as tacos, you can fill the with whatever you like. Here is this Chicken Tinga recipe for you, I think it will go great in chimis https://patijinich.com/pati_2020/pati_2020/chicken-tinga-2/

  4. Giselle

    Aug 04

    Is there a way to prepare these for freezing?

    1. Pati

      Aug 08

      Yes you can! Just cook them as directed and then freeze, Giselle.

  5. Patti W

    Jan 22

    Thank you Pati, they were wonderful!

    1. Pati

      Jan 23

      ☺️

  6. Sarah P

    Sep 12

    I just wanted to thank you for your website and your wonderful recipes. I am an adoptive mom to a boy from Mexico. Making many of your recipes have brought greater attachment and happiness to my family as we try to honor his heritage. He loves watching your show and seeing your boys that “look” like him, he says. Thank you.

    1. Pati

      Sep 12

      Oh what an amazing comment. Thank you so much Sarah. This means so much to me. Sending you and your family best wishes.

  7. Jeaneth martinez

    Jul 26

    I lovet your pleces mmm, I l laket the disert do u maket or some meet diferent , I laket bY a book. Let my now were I cant fand a book,

    1. Pati

      Jul 27

      Thank you Jeaneth. You can find my books online at Amazon or in store at Barnes and Nobles.
      https://patijinich.com/pati_2020/pati_2020/cookbooks/

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