Bean-and-Cheese Chimichangas

Chimichangas may be frozen in heavy-duty zip-top plastic bags up to 3 months.


2 or 4 servings

Recipe from

Southern Living

Recipe Time

Prep: 10 Minutes
Cook: 20 Minutes


1 (16-ounce) can refried beans
1 cup (4 ounces) shredded Monterey Jack cheese
1/3 cup medium salsa
1 tablespoon taco seasoning mix
1/2 (5-ounce) package yellow rice mix, cooked (optional)
5 (10-inch) flour tortillas
2 cups vegetable oil
Shredded lettuce
Toppings: salsa, Easy Guacamole, sour cream


Stir together first 4 ingredients. Stir in rice, if desired. Place 1/3 cup mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles; secure with picks.

Pour oil into a large skillet; heat to 325°. Fry, in batches, 4 to 5 minutes on each side or until lightly browned. Drain on paper towels. Remove picks; arrange on lettuce. Serve with toppings and Hominy Ole, if desired.

Note: To serve 4 or 6, double all ingredients, and process as directed. To bake, place on a baking sheet, and coat both sides with cooking spray. Bake at 425º for 8 minutes; turn chimichangas, and bake 5 more minutes. Remove picks.