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Refried Bean and Cheese Chimichangas

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“These are meatless chimichangas. This recipe comes from Pati Jinich of Pati's Mexican Table on PBS.”
READY IN:
30mins
SERVES:
6
YIELD:
12 chimichangas
UNITS:
Metric

Ingredients Nutrition

Directions

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

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