REFRIED BEAN AND CHEESE CHIMICHANGAS
These are meatless chimichangas. This recipe comes from Pati Jinich of Pati's Mexican Table on PBS.
Provided by threeovens
Categories Mexican
Time 30m
Yield 12 chimichangas, 6 serving(s)
Number Of Ingredients 11
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.
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Bobby khan Bobby Khan
[email protected]Meh.
Marv Campuzano
[email protected]These chimichangas were easy to make and tasted great. I used a whole wheat tortilla and reduced-fat cheese to make them a little healthier. They were still delicious!
Rupak Dhungel
[email protected]I followed the recipe exactly and the chimichangas turned out perfectly. They were crispy on the outside and cheesy on the inside. I served them with salsa, sour cream, and guacamole, and they were a big hit with my guests.
Marcellus Magee
[email protected]These were delicious! I will definitely be making these again.
Sawaira Noor
[email protected]The chimichangas were good, but the refried beans were a little bland. I would add some spices next time.
josh_ castell
[email protected]These chimichangas were a bit too greasy for my taste. I think I would try baking them next time instead of frying them.
Faisal Sheikh
[email protected]Yum!
Nabisere Lukia
[email protected]These chimichangas were easy to make and tasted great. I used a store-bought refried bean mix, which made the process even easier. The chimichangas were crispy and the cheese was melted and gooey. I served them with salsa and sour cream, and they wer
Jolie Croft
[email protected]I loved the combination of flavors in these chimichangas. The refried beans and cheese were a great base, and the salsa and sour cream added a nice tang. I would definitely make these again.
Debra Grissom
[email protected]These chimichangas were a hit! The refried beans and cheese filling was delicious and melted perfectly. The chimichangas were crispy and flavorful. I will definitely be making these again soon.