Easy, satisfying bean chimichangas filled with beans, cheese, and ROTEL—just like your favorite restaurant version.
If you enjoy Chicken Chimichangas, you’ll love this simpler bean-and-cheese version. It’s quick, kid-friendly, and makes a comforting weeknight meal without much fuss.
A Hit with the Whole Family
We love Mexican food at my house and even though we eat it often, chimichangas are one dish I don’t make as frequently as I should. I decided to try a baked version and the result was an instant family favorite.
To keep things lighter than traditional deep-fried chimichangas, these are baked after a quick flash-fry to seal them. The method keeps them intact and gives a crisp exterior without deep frying.
These bean chimichangas were surprisingly easy to make and were even better served with salsa and sour cream for dipping.
How to Make Them
Heat: Combine the refried beans, RO*TEL®, and Velveeta in a pot and warm until the cheese is fully melted and the mixture is smooth.
Warm the tortillas: Heat the tortillas briefly so they’re pliable and easier to fold.
Prepare egg whites: Whisk the egg whites in a small bowl. The egg whites act like an edible glue to help seal the tortillas when folded.
Assemble: Spoon some of the bean-and-cheese mixture into the center of a tortilla. Sprinkle with shredded Monterey Jack if desired. Brush or spoon egg whites around the filling and fold the tortilla: fold up an inch from one edge, fold in the sides, then finish by sealing the last fold with more egg white.
Flash-fry: Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Quickly brown each chimichanga on both sides for about a minute to set the exterior. Place the browned chimichangas seam-side down on a baking sheet.
Bake: Bake in a preheated 350°F oven for 12–15 minutes until heated through and slightly crisp.
Serve: These chimichangas are delicious with salsa, sour cream, and any favorite Mexican sides such as Spanish rice, Mexican street corn, Mexican cornbread, or a layered bean dip.
- Spanish Rice
- Mexican Street Corn
- Mexican Cornbread
- 7-Layer Bean Dip
Leftovers
Leftover chimichangas reheat well and are easy to store. Let them cool, then wrap each one tightly in plastic wrap and foil.
Refrigerate for 2–3 days or freeze for up to 6 months. To reheat, bake at 350°F: 20–25 minutes from frozen, or 10–12 minutes if thawed, until heated through.
More Mexican Favorites
- Mexican Lasagna
- Green Chili Chicken Enchiladas
- Red Cheese Enchiladas
- Walking Tacos
- Indian Fry Bread
- Tostadas
Bean Chimichangas Recipe
12
7 mins
12 mins
19 mins
Ingredients
- 12 tortillas
- 2 egg whites
- 1 can refried beans
- 8 ounces Velveeta®
- ½ can RO*TEL® Diced Tomatoes & Chiles
- 2 tablespoons vegetable oil
- Monterey Jack cheese (for sprinkling)
Instructions
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Place the refried beans, RO*TEL®, and Velveeta® in a pot and heat until the cheese is fully melted and the mixture is smooth.
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Warm the tortillas so they are pliable and easier to fold.
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Whisk the egg whites in a small bowl. Spoon bean mixture into the center of each tortilla, sprinkle with Monterey Jack if desired, then brush egg whites around the filling and fold the tortilla to seal.
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Flash-fry the chimichangas in 2 tablespoons of vegetable oil over medium heat, browning each side for about a minute. Transfer to a baking sheet seam-side down.
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Bake at 350°F for 12–15 minutes until heated through and lightly crisp.
Nutrition
Carbohydrates: 20 g,
Protein: 6 g,
Fat: 8 g
Nutrition information is automatically calculated and should be used as an approximation.
Photos for this recipe were retaken by Lil’ Luna contributor Alicia of The Baker Upstairs.