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Chimichanga is a deep fried burrito usually stuffed with rice, beans, vegetables and cheese. Wiki says “According to a legend, Monica Flin, who started the restaurant El Charro in 1922, accidentally dropped a burrito into the deep fat fryer. She immediately began to utter a Spanish curse-word, but quickly edited herself to say chimichanga, the Spanish equivalent of thingamajig.

Instead of deep frying my chimis, I baked them and I have to say that I didn’t miss the fat or the calories in the baked version.
Print Recipe
Chimichanga with Pinto Beans Yum
Chimichanga with Pinto Beans
Course main course
Cuisine mexican
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup pinto beans Dried (or 1 can)
  • ½ cup Salsa (home made or store bought)
  • 1 tbsp Lime juice
  • 1 cup Cheddar cheese (I used reduced fat cheddar and monterey jack blend)
  • to taste Salt pepper and
  • 5 Flour tortillas
Course main course
Cuisine mexican
Prep Time 20 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 1 cup pinto beans Dried (or 1 can)
  • ½ cup Salsa (home made or store bought)
  • 1 tbsp Lime juice
  • 1 cup Cheddar cheese (I used reduced fat cheddar and monterey jack blend)
  • to taste Salt pepper and
  • 5 Flour tortillas
Chimichanga with Pinto Beans
Instructions
  1. Cook the beans (pressure cooker makes life easy here, but canned beans are far better). Mash the beans and let them cool.
  2. Preheat oven to 400°F.
  3. Combine beans, salsa, cheese, lime juice, salt and pepper in a bowl. Spread the bean mixture on one half of a tortilla, tuck the tortilla over the mixture; fold the sides; roll the tortilla to make a wrap. (Use a toothpick to tuck the loose end if needed.)
  4. Arrange them on a baking sheet sprayed with cooking spray (cover the sheet with aluminum foil for easy clean up).
  5. Bake for 10-15 minutes per side or until the chimis are golden brown on all sides.
  6. Serve warm with guacamole, salsa and sour cream.
Recipe Notes

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7 thoughts on “Chimichanga with Pinto Beans”

  1. We LOVE Chimichangas.Store bought ones are always fatty but it’s easy to make them at home.
    I love the ‘thnigamagiq’,didn’t know that:))

  2. I love this stuff….never tried baking them. I usually shallow fry them in Pam….they still turn out great.

    looking good!

    trupti

  3. Pavani,
    I love these and baking them instead of shallow frying them makes me want to try them sometime soon. Nice….Nice…

  4. Hi Pavani,
    Creative idea my dear, I never try this…..But try on this Sunday……….Thanks for sharing.
    Thanks for stopping by my blog 🙂
    Keep in touch.:)))))))00
    ……….(@U@)……….

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