Black Bean Chimichangas – a delicious recipe with rice, salsa, four-cheese, deli, taco, butter. Easy to follow and perfect for any occasion.
Serves 4
Snacks & Appetizers
Servings:persons
1
Heat rice according to package directions.
2
Stir together rice, next 3 ingredients, and, if desired, chicken. Spread 1/2 cup rice mixture just below center of each tortilla. Fold bottom third up and over filling of each tortilla, just until covered. Fold left and right sides of tortillas over, and roll up. Place, seam sides down, on a lightly greased jelly-roll pan. Brush tops of tortillas with melted butter.
3
Bake at 400u00b0 for 15 to 18 minutes or until golden brown. Serve with desired toppings.
4
*1 (15-oz.) can black beans, rinsed and drained, may be substituted.
5
Note: For testing purposes only, we used Rice-A-Roni Express Mexican. To make ahead, prepare chimichangas as directed through Step 2; cover and chill 8 hours. Let stand at room temperature 30 minutes; bake as directed.
1416
kcal
Calories
29
g
Fat
209
g
Carbs
73
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 (8.8-oz.) pouch ready-to-serve Mexican-style rice and pasta mix, 1 cup chunky medium salsa, 1 cup (4 oz.) shredded Mexican four-cheese blend, 2 cups shredded deli-roasted chicken (optional), and more.
Yes, Black Bean Chimichangas falls under the Snacks & Appetizers category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
