Bean Chimichangas
These Bean Chimichangas are a crispy, cheesy delight! Bursting with flavor and easy to make, they're perfect for any occasion.
Equipment
- Large Skillet
- Mixing Bowl
- Spatula
- Cooking brush
- Measuring cups and spoons
Ingredients
For the Chimichangas:
- 12 tortillas Flour tortillas for wrapping and frying
- 2 each egg whites for sealing
- 1 can refried beans your favorite brand
- 8 oz Velveeta cheese for creamy texture
- 1/2 can RO*TEL Diced Tomatoes & Chiles for zestiness
- 2 tbsp vegetable oil for frying
- to taste Monterrey Jack cheese for extra cheesy goodness
Instructions
Instructions:
- Start by mixing together the refried beans, Velveeta cheese, and RO*TEL diced tomatoes in a mixing bowl. Stir until well combined, and set aside.
- Heat the tortillas in a dry skillet over medium heat for about 30 seconds on each side. This will make them more pliable and easier to roll.
- Lay a warm tortilla flat and spoon a generous amount of the bean filling into the center. Be careful not to overfill; about 1/3 cup should be sufficient.
- Fold the sides of the tortilla over the filling, then roll it up from the bottom to the top. Use the egg whites to brush the edges of the tortilla to help seal it.
- In a large skillet, heat the vegetable oil over medium-high heat.
- Carefully place the chimichangas seam-side down in the skillet. Fry for about 3-4 minutes or until golden brown, then flip and fry the other side for an additional 3-4 minutes.
- Remove the chimichangas from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve hot with your favorite toppings!
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in a preheated oven at 350°F for the best texture.
- Feel free to customize the fillings with your favorite vegetables.