Easy Bean And Cheese Chimichangas Recipes

BEEF AND BEAN CHIMICHANGAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
• Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
• Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.

BEEF CHIMICHANGAS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Brown the ground beef, onion, garlic, taco seasoning, and oregano in a skillet over medium heat, breaking the meat up into crumbles as it cooks, about 8 minutes. Drain off excess fat. Stir in sour cream, chilies, and vinegar until well mixed. Remove from heat, and mix in the Cheddar cheese.
• Melt margarine in a small skillet over low heat. When melted, dip each tortilla into the margarine for about 30 seconds, or until soft. Place the softened tortilla onto a baking sheet, and fill with about 1/3 cup of the meat mixture. Fold the right and left sides of the tortilla over the filling, then the top and bottom, making an envelope that completely encloses the filling. Flip the tortilla seam side down on the baking sheet. Repeat with remaining tortillas and filling.
• Bake in the preheated oven until the tortilla is crisp, about 15 minutes.

REFRIED BEAN AND CHEESE CHIMICHANGAS

Steps:

• Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes.
• Add chile and garlic; stir about 1 minute.
• Add refried beans and water; stir and chop to fully combine, then turn off heat.
• Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side.
• Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up.
• Fold in the sides, then continue rolling; flatten slightly with your hand.
• Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side.
• Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.

NO-FRY BLACK BEAN CHIMICHANGAS

Steps:

• Preheat broiler. In a large microwave-safe bowl, mix beans, rice and corn; microwave, covered, until heated through, 4-5 minutes, stirring halfway. Stir in cilantro, green onions and salt., To assemble, spoon 3/4 cup bean mixture across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Place on a greased baking sheet, seam side down., Brush tops with 2 teaspoons oil. Broil 3-4 in. from the heat until golden brown, 45-60 seconds. Turn over; brush tops with remaining oil. Broil until golden brown, 45-60 seconds longer. If desired, serve with guacamole and salsa.

EASY BEAN AND CHEESE CHIMICHANGAS

Steps:

• Preheat oven to 450°F. Combine beans, cheese, salsa, and cumin or chili powder in a medium bowl, set aside.
• Place margarine in a 10 inch round glass pie plate and cook uncovered for 2-3 min in the microwave, or until melted. Dip one side of each tortilla in the margarine, then place butter-side down on another plate.
• Spoon 1/3 cup of bean mixture onto each tortilla, and fold the outer two edges in over the filling. Roll up envelope-fashion and place seam side down in a 13"x9" baking dish.
• Bake for 12 min or until golden brown. Serve with extra salsa, sour cream, guacamole, or all three!

BEEF AND BEAN CHIMICHANGAS

Steps:

• In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat., Spoon about 1/3 cup beef mixture off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Discard toothpicks. Serve with toppings of your choice.

BAKED BEEF AND BEAN CHIMICHANGAS RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large skillet, brown the ground beef with the onion over medium-high heat.
• Drain grease.
• Add the refried beans and sauce, stirring until it is completely combined and warmed all the way through.
• Spoon the beef and bean mixture onto each tortilla (I spooned about 3 generous spoonfuls onto each)
• Top with cheese, and then roll it up.
• Place them all seam side down on a greased baking sheet.
• Brush melted butter over the top of each Chimichanga.
• Bake for 30-35 minutes (until the tops start to turn a golden brown).