| | | | | |

Baked Bean and Cheese Chimichangas

Baked Bean and Cheese Chimichangas

When I’ve had a long and busy day and don’t feel much like cooking, I make this easy baked bean & cheese chimichangas recipe. 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 and served them with the smoky tomato-chipotle salsa, some fresh guacamole, and sour cream–they were a huge hit.

Baked Bean and Cheese Chimichangas

Ingredients:

  • Small flour tortillas
  • 1 can of refried beans, or homemade refried beans
  • Extra-sharp cheddar, shredded
  • Pepper Jack cheese, shredded

Baked Bean and Cheese Chimichangas

How to Make Baked Bean and Cheese Chimichangas

Preheat the oven to 375 degrees. Line a baking sheet with foil, then place a large wire cooling rack on the baking sheet (this helps the food cook on both sides evenly without flipping it while it bakes). Spray the rack with olive oil cooking spray.

Spoon some refried beans down the center of the flour tortilla, then top with some shredded cheese.

Roll into a burrito, folding in both sides to contain ingredients.

Place on the cooling rack on the baking sheet. Spray the chimichangas with some olive oil cooking spray.

Baked Bean and Cheese Chimichangas

Place into the oven and bake for 20-25 minutes or until golden brown. Side Note: If you don’t use the cooling rack in your baking sheet, flip the chimichangas halfway through cooking time.

Serve immediately. Enjoy.

Baked Bean and Cheese Chimichangas

 

Baked Bean and Cheese Chimichangas

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Main
Cuisine: Mexican
Servings: 8 mini chimichangas
Author: Pam - For the Love of Cooking

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 foil, then place a wire cooling rack on the baking sheet (this helps the food cook on both sides evenly without flipping it while it bakes). Spray with olive oil cooking spray.
  • Spoon some refried beans down the center of the flour tortilla, then top with some shredded cheese.
  • Roll into a burrito, folding in both sides to contain ingredients.
  • Place on the cooling racks on 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 rack on your baking sheet, flip the chimichangas halfway through cooking time.
  • Serve immediately. Enjoy.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




8 Comments

  1. 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.

  2. 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.

  3. 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.