Refried Bean And Cheese Chimichangas Recipe

Name: Refried Bean And Cheese Chimichangas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons vegetable oil, divided; 1/4 cup white onion, chopped; 1 jalapeno peppers (more or less to taste) or 1 serrano chili, seeded and chopped (more or less to taste); 1 garlic clove, minced; 2 cups refried beans (canned or homemade); 1/4 cup water; 2 2 cups monterey jack cheese or 2 cups light cheddar cheese, shredded; 12 flour tortillas, medium size (sometimes labeled for fajitas); For Serving; pico de gallo; sour cream; shredded cheese

Servings: persons

4 tablespoons vegetable oil, divided
1/4 cup white onion, chopped
1 jalapeno peppers (more or less to taste) or 1 serrano chili, seeded and chopped (more or less to taste)
1 garlic clove, minced
2 cups refried beans (canned or homemade)
1/4 cup water
2 2 cups monterey jack cheese or 2 cups light cheddar cheese, shredded
12 flour tortillas, medium size (sometimes labeled for fajitas)
For Serving
pico de gallo
sour cream
shredded cheese

1
Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes.
2
Add chile and garlic; stir about 1 minute.
3
Add refried beans and water; stir and chop to fully combine, then turn off heat.
4
Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side.
5
Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up.
6
Fold in the sides, then continue rolling; flatten slightly with your hand.
7
Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side.
8
Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.

1629

kcal

Calories

Fat

267

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons vegetable oil, divided, 1/4 cup white onion, chopped, 1 jalapeno peppers (more or less to taste) or 1 serrano chili, seeded and chopped (more or less to taste), 1 garlic clove, minced, and more.

Yes, Refried Bean And Cheese Chimichangas falls under the General 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.

That's it — enjoy your meal!

Refried Bean And Cheese Chimichangas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions