Bean-and-Cheese Chimichangas

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

Yield: 2 or 4 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:


Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Bean-and-Cheese Chimichangas Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy