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Homemade Bean Chimichangas photo

Bean Chimichangas

These Bean Chimichangas are crispy and bursting with cheesy, flavorful goodness. Perfect for dinner or lunch leftovers!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 12 unit tortillas Flour or corn, whichever you prefer.
  • 1 can refried beans The heart of our filling.
  • 8 oz Velveeta cheese 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.
  • 1 cup Monterrey Jack Cheese Extra cheesy filling!

Equipment

  • Large Skillet
  • Mixing Bowl
  • Spatula
  • Measuring cups and spoons
  • Paper Towels

Method
 

Instructions
  1. 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.
  2. 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.
  3. In a large skillet, heat the vegetable oil over medium heat. Whisk the egg whites in a small bowl while the oil is heating.
  4. 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.
  5. 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.