Baked Bean and Cheese Chimichangas
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.
Ingredients
- Small flour tortillas
- 1 can of refried beans
- Extra sharp cheddar shredded
- Pepper Jack cheese shredded
Instructions
- 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.
Easy and quick to prepare and they are very tasty too!
Mmmmm looks yummy. Have a good weekend. Diane
It’s always good to have easy meals in your repertoire. Some days the cooking inspiration just plain isn’t there. I like your idea of using the racks to elevate the burritos so they cook evenly.
Look ddlicious Pam:))
Every time I see Napoleon Dynamite and Summer says “Who wants to eat chimichangas next year” as a derogatory comment about Pedro during the student election campaign, I always raise my hand and say , “I do, I do!”
Love all forms of chimichangas. I prefer the fried over baked but I really don’t like dragging out the deep fryer so I make them baked like yours more often. You just gave me a great idea for the leftover brisket point that I have.
These look quick and easy. Glad you baked them instead of frying. I’ll save your directions for this technique.
When in doubt, refried beans and cheese are always a winner! At least, in my book. Love these!
As a mother, this is also my problem. I want my children to eat delicious and healthy foods that is easy to prepare. Whenever I don’t have the time to prepare foods for them, I take them to restaurants. But sometimes, I want to serve their food on my own. And maybe this is the answer to my problem, this is easy and quick to prepare. And also a healthy one… you don’t have to fry them , less oil and healthier. I believe I can save money and time with this. I will have the best treat for them. Thanks for sharing this one, I really appreciate it.