Bean & Cheese Chimichangas

My version of the popular chimichanga involves frying them in Extra Virgin Olive Oil. Here’s why – It’s taste, nutrition, and integrity.

Taste is the most obvious difference between olive oil and vegetable oils such as corn, soybean, and canola. These oils are tasteless fats! I mean, you wouldn’t want to eat a piece of bread dipped in vegetable oil, so why add that tasteless fat to the food you prepare?

Nutritionally, olive oil contains more monounsaturated fat than any of the vegetable oils. A tablespoon of olive oil contains 120 calories, 14 grams of fat and no cholesterol. Virgin olive oils also contain the antioxidants beta-carotene and Vitamin E.

Vegetable oils are industrial, processed foods. Vegetable oils are generally extracted by means of petroleum-based solvents, and then must be highly refined to remove impurities. Along with the impurities, refining removes taste, color and nutrients. Ew?

Extra virgin olive oils are not processed or refined. They are essentially “fresh squeezed” from the fruit of the olive tree, without alteration of color, taste or nutrients. Because of the integrity of olive oil, and it’s antioxidant components, olive oil will keep longer than all other vegetable oils.

Olive oil is more expensive than vegetable oil, but it is worth the extra cost to have a healthier frying method that tastes so much better.

So onto the chimichangas…my frying method doesn’t involve completely immersing the them into oil. I find using that much oil to be totally unnecessary. With the proper flipping method you can achieve a pleasing result with about 6 Tablespoons of olive oil and further pleasing, simple clean up after dinner!

  • Bean & Cheese Chimichangas
    • 1 Large (30 oz) can Refried Beans
    • 4 Extra Large Tortillas
    • 1 C Cheddar
    • 6 T Extra Virgin Olive Oil
    • Heat refried beans according to package directions.
    • Place tortillas on a plate, between 2 slightly moistened paper towels and microwave for 30 seconds.
    • Scoop 5-6 tablespoons beans onto a tortilla. Sprinkle with 1/4 cup cheddar.
    • Roll into a burrito shape, making sure the sides are sealed. Repeat with remaining tortillas.
    • Heat 6 tablespoon olive oil on med-high heat in a pan.
    • Place burritos, seam side down into pan and cook for about 2 minutes. Flip and cook for 2 more minutes or until browned.
    • Place chimichangas onto a paper towel lined plate to remove excess oil and serve.

How to roll a burrito and keep it rolled:

Scoop the beans onto lower edge of tortilla.

Top with cheese or any other fillings you may be using.

Fold outer edges towards the center.

Roll bottom edge up around the beans and tuck under a bit.

Fold the outer edges towards the center once again.

Continue rolling the burrito until you are out of tortilla to roll.

Pretty easy, right?

This recipe will make 4 very nice-sized chimichangas, but since we are a family of three I only make 3. Everyone is full after one. And since my son likes his chimichanga cheeseless, being the health-nut that I am, I upped the cheddar on my husband and I’s chimichanga for a cheesy good time.

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9 Responses to “Bean & Cheese Chimichangas”

  1. What about a smothered, Chimi. I have been making a recipe similar to this one for years. But, here is a little addition for ya. Once the chimi is plated up top it off with some Valentina Hot Sauce. This is sold in grocery stores and is about a buck for a 16 ounce jug! It’s not super spicy but more of a robust chili flavor. Next, add more cheese on top of the chimi and put in the toaster oven on broil at 400 degrees for about a minute. Garnish with scallions and ZANG!

  2. Ohh yeah. You can’t go wrong with more cheese! Sounds like good fixins. I’ll have to try Valentina Hot Sauce out. Thanks for stopping by!

  3. I like your step-by-step photos–looks yummy!

  4. marilynnscrafts – thanks! The chimichangas were definitely yummy. So yummy in fact, that they won’t accept regular bean burritos at home anymore, heh.

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