Beef Chimichangas with Beans and Cheese

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These beef chimichangas wrap a savoury beef, black bean and corn filling in flour tortillas before frying until crisp. Cook the beef fully and let the filling cool slightly so the tortillas are easier to fold. Use large flour tortillas and secure the seam underneath while frying. Keep the oil at a steady moderate temperature so the exterior browns without scorching. Heat 1 tablespoon oil in a skillet. Brown beef, breaking it up, until no pink remains and it reaches 71°C (160°F). Drain excess fat if needed. Add onion and cook 4 minutes. Stir in tomatoes, cumin, chilli, beans and corn. Cook until mixture is thick and not watery. Season and cool 10 minutes. Divide filling among tortillas. Add cheese, fold sides inward and roll tightly. Place seam-side down.

Recipe card

Beef Chimichangas with Beans and Cheese

Crisp flour tortillas filled with seasoned beef, black beans, corn and melted cheese.

Prep 25 minCook 25 minTotal 50 minYield 4 chimichangas

Adjust recipe Half batchOriginal batchDouble batchOnly numbered ingredient amounts change.

Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method

Ingredients

500 g ground beef 1 tbsp neutral oil 1 whole medium onion, diced 2 whole medium tomatoes, diced 1 tsp ground cumin 1 tsp chilli powder 240 g cooked black beans, drained 150 g sweetcorn, drained 100 g grated cheddar or Monterey Jack 4 whole large flour tortillas 750 ml neutral oil, for shallow frying to taste salt and black pepper

Instructions

1. Cook beef

   Heat 1 tablespoon oil in a skillet. Brown beef, breaking it up, until no pink remains and it reaches 71°C (160°F). Drain excess fat if needed.

2. Cook filling

   Add onion and cook 4 minutes. Stir in tomatoes, cumin, chilli, beans and corn. Cook until mixture is thick and not watery. Season and cool 10 minutes.

3. Fill tortillas

   Divide filling among tortillas. Add cheese, fold sides inward and roll tightly. Place seam-side down.

4. Heat oil

   Pour frying oil into a deep skillet to a depth of 2 cm. Heat to about 175°C (350°F).

5. Fry chimichangas

   Fry seam-side down in batches, turning once, until golden and crisp, about 2 to 3 minutes per side.

6. Drain and serve

   Drain on a rack and serve hot.

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How to tell when it is ready

Drain on a rack and serve hot.

Tips

• Heat 1 tablespoon oil in a skillet.
• Add onion and cook 4 minutes.
• Divide filling among tortillas.
• Pour frying oil into a deep skillet to a depth of 2 cm.

Troubleshooting

• If tortillas split, warm them briefly before filling.
• If filling is wet, cook it uncovered until thick before assembling.

Substitutions

• Use cooked shredded beef instead of ground beef.
• Use dairy-free cheese.

Variations

• Add diced green chilli.
• Stir in smoked paprika.

Serving suggestions

• Serve with salsa.
• Add guacamole.
• Offer shredded lettuce.
• Pair with rice.

Make ahead

Prepare components ahead and store safely. Refrigerate leftovers within 2 hours up to 3 days. Reheat in an oven or air fryer until crisp and hot throughout.

Storage

Refrigerate leftovers within 2 hours up to 3 days. Reheat in an oven or air fryer until crisp and hot throughout.

Food safety

Cook ground beef to 71°C (160°F); refrigerate leftovers promptly.

Frequently asked questions

Can I bake chimichangas?

Brush with oil and bake at 220°C (425°F) until crisp, turning once; the texture will be less blistered than frying.

How should I store beef chimichangas with beans and cheese?

Refrigerate leftovers within 2 hours up to 3 days. Reheat in an oven or air fryer until crisp and hot throughout.

Serve with salsa. Refrigerate leftovers within 2 hours up to 3 days. Reheat in an oven or air fryer until crisp and hot throughout.