REFRIED BEAN AND CHEESE CHIMICHANGAS

Refried Bean and Cheese Chimichangas image

These are meatless chimichangas. This recipe comes from Pati Jinich of Pati's Mexican Table on PBS.

Provided by threeovens

Categories Mexican

Time 30m

Yield 12 chimichangas, 6 serving(s)

Number Of Ingredients 11

Previous Next

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 cups monterey jack cheese or 2 cups light cheddar cheese, shredded
12 flour tortillas, medium size (sometimes labeled for fajitas)
pico de gallo
sour cream
shredded cheese

Steps:

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

*** Explore more Refried Bean And Cheese Chimichangas Recipes »

Comment
Leave a comment

Bullagrive D Naomi

[email protected]

These chimichangas look so delicious! I can't wait to try them.

Lissa Bihemo

[email protected]

I've never made chimichangas before, but this recipe was easy to follow and the results were amazing. I'll definitely be making these again.

Azam khan Khan

[email protected]

I'm not sure what I did wrong, but my chimichangas fell apart when I tried to fry them.

mdrx md

[email protected]

I didn't have any tortillas on hand, so I used wonton wrappers instead. They worked great and the chimichangas were still delicious.

Excellent Shordy

[email protected]

These chimichangas were a little too greasy for my taste, but they were still pretty good.

adam jolley

[email protected]

I made these chimichangas for my friends and they were a big hit. They all said they would definitely make them again.

Mariam Hammad

[email protected]

I'm not usually a fan of chimichangas, but these were really good. The refried beans and cheese were perfectly melted and the tortilla was crispy.

so jdhs

[email protected]

These chimichangas were easy to make and tasted delicious. I would recommend them to anyone.

LJ WILLIAMS

[email protected]

I followed the recipe exactly and the chimichangas turned out perfectly. I will definitely be making these again.

moheen akhtar

[email protected]

I made these chimichangas for my family and they were a huge success. The kids especially loved them.

Jean Viljoen

[email protected]

These chimichangas were a hit at my party! Everyone loved them.

Richard Barnes

[email protected]

I've tried many refried bean and cheese chimichanga recipes, but this one is by far the best. The flavors are perfectly balanced and the chimichangas are crispy on the outside and gooey on the inside.