Name: Cheesy Bean Chimichangas
Prep time: PT-489208H55M33S
Cook time: PT-489208H55M33S
Total time: PT-489208H55M33S
Cuisine: Tex‑Mex / Mexican‑inspired
Ingredients: Flour tortillas (6‑12 large or medium); Refried beans (≈ 1 can or about 2 cups); Shredded cheese (cheddar, Monterey Jack, or Mexican blend – ≈ 1‑2 cups); Oil for frying (or oil/butter for baking/pan‑frying); Onion, chopped (1 small); Garlic, minced (1‑2 cloves); Salt and pepper to taste; Optional extras: cooked shredded chicken or ground beef; spices (cumin, chili powder, paprika); salsa; sour cream; guacamole; chopped tomatoes

Jump to Recipe·Leave a Review

Crispy, golden, and irresistibly satisfying — these cheesy bean chimichangas are my go-to comfort food when I’m craving something indulgent but still easy to make. With a warm, creamy bean and cheese filling wrapped in a crunchy tortilla shell, they hit all the right notes. I love serving them up with a dollop of sour cream, a spoonful of salsa, or a side of guacamole for that perfect Tex-Mex meal. Cheesy Bean Chimichangas

Why You’ll Love This Recipe

I love how customizable these chimichangas are. Whether I stick with the classic vegetarian version or add in some shredded chicken or spiced beef, they always come out delicious. They’re perfect for feeding a crowd, and I can fry, bake, or even air-fry them depending on how indulgent I want to be. Plus, they freeze well, making them a great make-ahead option for busy nights.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Flour tortillas (6‑12 large or medium)
Refried beans (≈ 1 can or about 2 cups)
Shredded cheese (cheddar, Monterey Jack, or Mexican blend – ≈ 1‑2 cups)
Oil for frying (or oil/butter for baking/pan‑frying)
Onion, chopped (1 small)
Garlic, minced (1‑2 cloves)
Salt and pepper to taste
Optional extras: cooked shredded chicken or ground beef; spices (cumin, chili powder, paprika); salsa; sour cream; guacamole; chopped tomatoes

Directions

I heat a pan over medium heat with a bit of oil, then sauté the chopped onion until it softens. I add the garlic and cook just until fragrant.
If I’m adding meat, I stir in cooked chicken or browned ground beef along with spices like cumin and chili powder. I mix everything well.
I add the refried beans, thinning them with a little water or broth if needed to make them spreadable. I let it heat through.
I lay out a tortilla and spoon some of the bean (and meat, if used) mixture onto it, then top it with a generous handful of shredded cheese.
I fold in the sides and roll the tortilla up tightly to hold everything inside.
For cooking:
• Frying: I heat oil in a skillet and fry each chimichanga seam-side down first, turning to brown all sides evenly.
• Baking or Pan-Frying: I place the rolled chimichangas on a baking sheet or in a skillet, brush lightly with oil or melted butter, and bake or cook until golden and crisp.
Once they’re cooked, I let them drain on paper towels (if fried) and serve them hot with toppings like sour cream, salsa, guacamole, or chopped veggies.

Servings and timing

Yield: 6 chimichangas
Prep Time: 10–20 minutes
Cook Time: 15–30 minutes (depending on cooking method)
Total Time: Approximately 30–45 minutes

Variations

I often switch things up based on what I have in the fridge. I might add some cooked rice to the filling for extra heartiness or throw in sautéed bell peppers or corn for a burst of color and sweetness. I sometimes spice things up with jalapeños or a drizzle of hot sauce inside. For a lighter twist, I use the air fryer instead of deep frying.

Storage/Reheating

I store leftover chimichangas in an airtight container in the fridge for up to 3 days. When I want to reheat them, I pop them in the oven or air fryer to keep the outside crispy. If I freeze them, I wrap each one in foil or plastic wrap and store them in a freezer bag. I reheat straight from frozen — baking works best for that.

FAQs

How do I keep chimichangas from falling apart while cooking?

I make sure to wrap them tightly and place them seam-side down when cooking. Using toothpicks to secure them can help too, especially for frying.

Can I make these chimichangas ahead of time?

Yes, I love prepping them ahead. I assemble and freeze them before cooking. When I’m ready, I either bake or fry them straight from frozen.

What’s the best cheese to use?

I usually go with a Mexican blend, Monterey Jack, or cheddar — anything that melts nicely and adds a creamy texture to the filling.

Can I make these vegetarian?

Absolutely. I just stick to beans and cheese and skip the meat. They’re still super flavorful, especially with added spices and toppings.

How do I make them less greasy?

Instead of deep frying, I bake or air-fry them. Brushing them lightly with oil or butter helps them crisp up without getting too greasy.

Conclusion

These cheesy bean chimichangas are one of those recipes I always come back to. Whether I’m feeding a hungry family or just craving something satisfying, they’re easy to put together and endlessly adaptable. With their crispy exterior and gooey, savory filling, they’re everything I want in a homemade Tex-Mex meal.