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    You are in: Home / Recipes / Refried Bean and Cheese Chimichangas Recipe
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    Refried Bean and Cheese Chimichangas

    Refried Bean and Cheese Chimichangas. Photo by threeovens

    1/3 Photos of Refried Bean and Cheese Chimichangas

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    threeovens's Note:

    These are meatless chimichangas. This recipe comes from Pati Jinich of Pati's Mexican Table on PBS.

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    Serves: 6


    chimich ...

    Units: US | Metric

    For Serving


    1. 1
      Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes.
    2. 2
      Add chile and garlic; stir about 1 minute.
    3. 3
      Add refried beans and water; stir and chop to fully combine, then turn off heat.
    4. 4
      Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side.
    5. 5
      Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up.
    6. 6
      Fold in the sides, then continue rolling; flatten slightly with your hand.
    7. 7
      Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side.
    8. 8
      Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.

    Browse Our Top Mexican Recipes

    Ratings & Reviews:

    • on August 04, 2013


      Made this for dinner last night... very tasty and simple to do. I did add a little ground cumin and cayenne pepper to the beans along with the jalapeño and some minced onion. Once made, I topped them with some green salsa and a dollop of sour cream. Will definitely be making these again as it helps to jazz up a plain bean and cheese burrito. Made and reviewed for the August 2013 AUS/NZ Recipe Swap.

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    • on November 01, 2012


      We are a Mexican food loving family and this hit the spot. Great to have another dish in the rotation; I mixed cheddar and mozzarella for the cheese and otherwise followed the recipe. Easy to prepare and put together. It would also be an easy meal to prep in advance.I served with salsa, guacamole and salsa, plus some leftover beans and shredded cheese.

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    • on September 20, 2012


      This was a family effort: LL and DS made the chimis, DH and DD each set up a plate to photograph (hence two views) and we all enjoyed them. We used a blend of Monterey Jack and Cheddar cheeses. Flavor was terrific; soft filling and tough tortilla required a steak knife and fork to cut gracefully; served with sour cream and pico de gallo, looked festive on the plate.

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    Nutritional Facts for Refried Bean and Cheese Chimichangas

    Serving Size: 1 (167 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 343.6
    Calories from Fat 131
    Total Fat 14.6 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 738.5 mg
    Total Carbohydrate 43.8 g
    Dietary Fiber 6.1 g
    Sugars 1.9 g
    Protein 9.3 g

    The following items or measurements are not included:

    manchego cheese

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