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Easy and delicious Bean Chimichangas are filled with beans, cheese and ROTEL and they taste just like the ones at the restaurants!
You know I love a good Chicken Chimichanga, but a simple bean and cheese chimichanga is just as satisfying. Not to mention they make for a super kid-friendly dinner!
A Hit with the Whole Fam
We LOVE Mexican food at my house and although we have it weekly I’ve realized there’s one dish we love that I don’t make as often—Chimichangas! I thought I would give it a try and so glad I did because it was a family favorite.
Instead of deep frying, I thought it would be good to make these a little healthier by baking them (although I admit you have to flash fry them to help them stay intact). 😉
I was surprised at how easy these Bean Chimichangas were to make! More than anything I was so glad they were a hit with the fam, especially served with some salsa and sour cream.
How to Make Them
HEAT. Place beans, rotel, and velveeta in a pot and heat until cheese is all melted.
TORTILLAS. Then warm up your tortillas so they are easier to work with.
EGG WHITES. You will then add egg whites to a bowl and mix with whisk. (When you fold the tortilla the egg whites help the tortilla slides stick together. In essence the egg white are a food glue.)
ASSEMBLE. Add beans to the middle of your tortilla, sprinkle with cheese and then add egg whites all around your beans and fold up. To fold, start with one side and fold up an inch and then fold sides and then add more egg white where you make the last fold.
FLASH FRY. Flash-fry chimis by placing in a pan of 2 TB Vegetable oil on medium heat. Heat on both sides for a minute or so. Place fried chimis back onto a pan seam-side down.
BAKE. After finishing flash-frying your chimis, bake at 350 for 12-15 minutes.
SERVE your bean chimichangas with some favorite Mexican side dishes like:
Leftovers
The great thing about this recipe is that leftovers were just as good the next day!
If you have leftovers, or want to make extras to store for later, you can keep them in the fridge or freezer. Wrap the cooled bean chimichangas with plastic wrap and then again with foil. Refrigerate them for 2-3 days or freeze for up to 6 months.
To reheat, remove the wrappings and bake them at 350°F. Bake for 20-25 minutes, if frozen, or 10-12 minutes, if thawed.
For more yummy Mexican dishes be sure to check out:
- Mexican Lasagna
- Green Chili Chicken Enchiladas
- Red Cheese Enchiladas
- Walking Tacos
- Indian Fry Bread
- Tostadas
Bean Chimichangas Recipe
Ingredients
- 12 tortillas
- 2 egg whites
- 1 can refried beans
- 8 oz Velveeta®
- 1/2 can RO*TEL® Diced Tomatoes & Chiles
- 2 tbsp Vegetable OIl
- Monterrey Jack Cheese
Instructions
- Place beans, RO*TEL®, and VELVEETA® in a pot and heat until cheese is all melted.
- Then warm up your tortillas so they are easier to work with.
- You will then add egg whites to a bowl and mix with whisk. You will add beans to the middle of your tortilla, sprinkle with cheese and then add egg whites all around your beans and fold up. To fold start with one side and fold up an inch and then fold sides and then add more egg white where you make the last fold.
- Flash-fry chimis by placing in a pan of 2 TB Vegetable oil on medium heat. Heat on both sides for a minute or so. Place fried chimis back onto a pan seam-side down.
- After finishing flash-frying your chimis, bake at 350 for 12-15 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Pictures for this recipe were re-taken by Lil’ Luna contributor, Alicia, of The Baker Upstairs.
Couldn’t get easier and it tasted great. Makes a nice easy lunch for the kids!
These are so addicting and so delicious! Can’t wait to make this again! Excited!
Thanks so much! Glad to hear you enjoyed them!
My kids don’t like Velveeta, so I just added shredded cheddar cheese. (Didn’t melt it with the rotel, just heated the rotel alone.) They didn’t look as creamy as yours, but they were still delicious!!
I’m glad you were able to adjust it to work for your family! Thanks for sharing!
My husband loves chimis! This is a great recipe to make at home. Easy and good.
One of my favorites to order at any Mexican restaurant!! My son loves these, so he’ll be so happy when I make them!