Bean Chimichangas
If you’re looking for a comforting, satisfying meal that comes together quickly on a weeknight, then look no further than these delectable Bean Chimichangas. Crispy on the outside and bursting with cheesy, flavorful goodness on the inside, these chimichangas are perfect for any day of the week. Whether you’re serving them for dinner or packing them as leftovers for lunch, they promise to be a hit with family and friends alike.
Why I Love This Recipe
There’s something incredibly satisfying about biting into a crispy chimichanga, especially when you know it’s filled with hearty ingredients that are both tasty and nutritious. This Bean Chimichangas recipe checks all the boxes: it’s simple, quick, and uses pantry staples you probably already have on hand. Plus, you can customize it to your taste! Whether you want to add some extra spices or toss in some veggies, the possibilities are endless. For me, it’s all about the creamy, melty Velveeta cheese combined with the zesty RO*TEL tomatoes that make each bite a fiesta for your taste buds!
Your Shopping Guide
Before you hit the grocery store, here’s what you need to gather for your Bean Chimichangas:
- 12 tortillas – Flour or corn, whichever you prefer.
- 2 egg whites – For that golden, crispy finish.
- 1 can refried beans – The heart of our filling.
- 8 oz Velveeta – Creamy and melty goodness.
- 1/2 can RO*TEL Diced Tomatoes & Chiles – For a kick of flavor.
- 2 tbsp vegetable oil – To fry our chimichangas to perfection.
- Monterrey Jack Cheese – Extra cheesy filling!
Setup & Equipment
You won’t need much to whip up these delicious Bean Chimichangas. Here’s a quick list of what you’ll need:
- Large skillet – For frying the chimichangas.
- Mixing bowl – To combine your filling ingredients.
- Spatula – For flipping your chimichangas.
- Measuring cups and spoons – To ensure the right amounts.
- Paper towels – For draining excess oil.
Bean Chimichangas: Step-by-Step Guide
Step 1: Prepare the Filling
In a mixing bowl, combine the refried beans, Velveeta cheese (diced), and the RO*TEL tomatoes & chiles. Stir until everything is well mixed and the cheese is somewhat melted. This will create a creamy, flavorful filling that will set your chimichangas apart.
Step 2: Assemble the Chimichangas
Take a tortilla and spoon about 1/4 cup of the bean mixture onto the center. Sprinkle some Monterrey Jack cheese on top for added flavor. Fold in the sides of the tortilla and then roll it up tightly from the bottom. Secure with a toothpick if necessary.
Step 3: Prepare for Frying
In a large skillet, heat the vegetable oil over medium heat. You want enough oil to cover the bottom of the skillet, but not so much that it’s deep-frying. While the oil is heating, whisk the egg whites in a small bowl.
Step 4: Fry the Chimichangas
Once the oil is hot, dip each chimichanga in the egg whites, allowing any excess to drip off. Carefully place it in the skillet, seam side down. Fry for 3-4 minutes on each side or until golden brown and crispy. Remove and place on a plate lined with paper towels to drain excess oil.
Step 5: Serve Hot
Serve your delicious Bean Chimichangas hot, with your favorite toppings such as sour cream, guacamole, or salsa. Enjoy the crispy exterior and the rich, cheesy filling!
In-Season Flavor Ideas
To elevate your Bean Chimichangas, consider adding these in-season ingredients:
- Fresh cilantro for a burst of freshness.
- Diced avocados for creaminess.
- Chopped green onions for a mild onion flavor.
- Jalapeños for a spicy kick.
Troubleshooting Tips
If you run into any issues while making your Bean Chimichangas, here are a few tips to help:
- If the chimichangas are not browning, ensure your oil is hot enough before adding them.
- If they are tearing while rolling, warm the tortillas briefly in the microwave to make them more pliable.
- If they’re too greasy, reduce the amount of oil used in frying.
- For a softer chimichanga, try baking them instead of frying at 375°F for 20 minutes.
Store, Freeze & Reheat
To keep your Bean Chimichangas fresh, follow these guidelines:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze them, wrap each chimichanga individually in plastic wrap and place them in a zip-top bag. They can be frozen for up to 3 months.
To reheat, bake from frozen at 375°F for 25-30 minutes, or until heated through. If they’re refrigerated, bake for 15-20 minutes. You can also reheat them in a microwave, although they won’t be as crispy.
Bean Chimichangas FAQs
Can I use different types of beans?
Absolutely! You can substitute black beans, pinto beans, or even chickpeas for the refried beans, depending on your preference.
Can I make these chimichangas ahead of time?
Yes! You can prepare the chimichangas and refrigerate them before frying. Just be sure to cover them tightly to prevent drying out.
What can I serve with Bean Chimichangas?
These chimichangas pair beautifully with a side salad, Mexican rice, or some fresh guacamole and salsa for dipping.
Is it possible to bake these instead of frying?
Yes! For a healthier version, you can spray them with cooking oil and bake them at 375°F for about 20 minutes until they are golden brown.
Quick Weeknight Wins
If you love these Bean Chimichangas, you might also enjoy these quick weeknight recipes:
Final Thoughts
Bean Chimichangas are not just a meal; they are an experience. With each bite, you get the satisfying crunch of the fried tortilla and the creamy, zesty filling that makes this dish a standout. They are perfect for gatherings, weeknight dinners, or even a cozy night in. So, gather your ingredients, roll up your sleeves, and get ready to enjoy a delicious homemade meal that will leave everyone asking for seconds!
Bean Chimichangas
Ingredients
Equipment
Method
- In a mixing bowl, combine the refried beans, diced Velveeta cheese, and RO*TEL tomatoes & chiles. Stir until everything is well mixed and the cheese is somewhat melted.
- Take a tortilla and spoon about 1/4 cup of the bean mixture onto the center. Sprinkle some Monterrey Jack cheese on top. Fold in the sides of the tortilla and roll it up tightly from the bottom.
- In a large skillet, heat the vegetable oil over medium heat. Whisk the egg whites in a small bowl while the oil is heating.
- Once the oil is hot, dip each chimichanga in the egg whites, allowing any excess to drip off. Carefully place it in the skillet, seam side down. Fry for 3-4 minutes on each side or until golden brown and crispy.
- Serve your delicious Bean Chimichangas hot, with your favorite toppings such as sour cream, guacamole, or salsa.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Wrap chimichangas individually in plastic wrap to freeze for up to 3 months.
- To reheat frozen chimichangas, bake at 375°F for 25-30 minutes.
