Description
Golden, crunchy tortillas stuffed with seasoned veggies and beans.
Ingredients
Scale
- 8 flour tortillas (medium)
- 1 cup black beans (cooked or canned)
- 1 cup bell peppers (diced)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup cooked rice
- 1 small onion (chopped)
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin
- Salt & pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking sheet.
- In a skillet, sauté onion and bell peppers in olive oil until soft.
- Add beans, rice, chili powder, cumin, salt, and pepper; stir until combined.
- Lay tortillas flat, spoon filling in the center, sprinkle with cheese, then fold and roll tightly.
- Place seam-side down on baking sheet, brush tops lightly with oil.
- Bake 20–22 minutes until golden and crispy, flipping halfway if desired.
- Serve hot with sour cream, salsa, or guacamole.
Notes
- For extra crunch, flip the chimichangas halfway through baking.
- Customize the filling with your favorite vegetables.
- Serve with a variety of dips for added flavor.
- Prep Time: 15 minutes
- Cook Time: 20–22 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 chimichanga
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 15mg