Sometimes I have NO desire to make dinner. In those instances, I either suggest we go out to dinner, have breakfast for dinner, or make something like these baked bean & cheese chimichangas. They are incredibly easy to make, take 20-25 minutes to bake, and my family thinks they are great. I made these for dinner last night to go along with the Smoky Tomato-Chipotle Salsa, some fresh Guacamole, and sour cream–they were a huge hit. I used canned refried beans and some extra sharp cheddar cheese in half and pepper jack cheese in the other half. I loved that these baked chimichangas are so quick and simple to make. I also love that they left hardly any dishes in my sink!
How to Make Baked Bean and Cheese Chimichangas
Preheat the oven to 375 degrees. Line a baking sheet with tin foil then place two wire cooling racks in the baking sheet (this helps the food cook on both sides evenly without flipping them while they bake). Spray with cooking spray.
Spoon some refried beans down the center of the flour tortilla then top with some shredded cheese. Roll into a burrito, making sure to fold in both sides to contain ingredients. Place on the cooling racks in the baking sheet.
Put into the oven and bake for 20-25 minutes or until golden brown. Side Note: If you don’t use the cooling racks in your baking sheet make sure to flip the chimichangas halfway through cooking time. Serve immediately. Enjoy.
- Small flour tortillas
- 1 can of refried beans
- Extra sharp cheddar shredded
- Pepper Jack cheese shredded