Refried Bean and Cheese Chimichangas
Chimichangas de Frijoles con Queso
Recipe Yield
6 servings
Cooking time
33 minutes
Rate this recipe
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
18comments inRefried Bean and Cheese Chimichangas
Chris
Jun 04
Only 2 T. each of cheese and beans per chimi? Is that right?
Pati Jinich
Nov 25
Yep, I add two heaping tablespoons of each to my chimis, but of you want them chubbier you can add more, just make sure they will close properly Chris, enjoy!
J
Nov 29
Thank you ,we love the recipe ! We used refried beans cheddar jack cheese and onion as filling .they’re yummy!
Pati Jinich
Dec 28
Happy you enjoyed them J!
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!
Pati Jinich
Feb 15
Gracias Andi, so glad you enjoyed the Chimis 😉
Mary Allison
Oct 15
Quedaron deliciosas!
Pati Jinich
Oct 19
Que bueno que te gustaron Mary!
Angela Gabaldon
Jul 10
What other fillings are good for chimichangas?
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 http://patijinich.com/pati_2020/chicken-tinga-2/
Giselle
Aug 04
Is there a way to prepare these for freezing?
Pati
Aug 08
Yes you can! Just cook them as directed and then freeze, Giselle.
Patti W
Jan 22
Thank you Pati, they were wonderful!
Pati
Jan 23
☺️
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.
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.
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,
Pati
Jul 27
Thank you Jeaneth. You can find my books online at Amazon or in store at Barnes and Nobles.
http://patijinich.com/pati_2020/cookbooks/