How to make Easy Mexican Restaurant Style Mini BEAN & CHEESE Chimichangas Recipe

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Reduced-fat cheese lowers calories while still providing flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers a similar tang with fewer calories.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

refried beans

🥗Healthier: black beans

💰Cheaper: pinto beans

Pinto beans are often cheaper and can be mashed for a similar texture.

Mix flour and water in a bowl until smooth and pasty to create a glue for sealing.

Take some glue and add Mexican cheese blend and barbacoa to it, then fold and wrap the tortilla.

Place the wrapped chimichanga seam-side down on a tray.

Continue wrapping the remaining chimichangas using refried beans and the same method.

Heat canola oil in a cast iron skillet over medium heat.

Test the oil temperature with a wooden spoon, then gently place the mini chimichangas into the hot oil.

Fry the chimichangas for about 30 seconds before turning them over.

Fry until they reach a golden color, which should take about 1.5 to 2 minutes total.

Once fried, place the chimichangas in a pyramid on a serving plate.

Serve with iceberg lettuce, guacamole, pico de gallo, and Crema Fresca.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens