Chimichangas – a delicious recipe with beans, chili powder, ground cumin, flour tortillas, tomatoes, tomato sauce. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Stir together first 4 ingredients in a medium saucepan. Cook over medium heat, stirring occasionally, 10 minutes.
2
Spoon about 1/3 cup sauce mixture just below center of 1 tortilla. Fold bottom third of tortilla up and over mixture, just until covered. Fold left side of tortilla over mixture; repeat with right side. Roll up, and secure with wooden picks. Repeat with remaining sauce mixture and tortillas; set chimichangas aside.
3
Stir together diced tomatoes and green chiles and tomato sauce in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Keep warm.
4
Pour oil to depth of 1 inch into a Dutch oven; heat to 375u00b0. Fry chimichangas, in batches, 2 minutes on each side or until golden brown. Drain on wire racks over paper towels. Remove wooden picks.
5
Arrange chimichangas on platter. Spoon hot tomato mixture evenly over tops, and sprinkle evenly with shredded cheese. Garnish, if desired.
1056
kcal
Calories
11
g
Fat
199
g
Carbs
34
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.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (16-ounce) can refried beans, 2 teaspoons chili powder, 1 teaspoon ground cumin, 10 (9-inch) flour tortillas, and more.
Yes, Chimichangas falls under the Soups & Stews 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.
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