Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

While traditional chimichangas are deep-fried, this version pan-fries them instead for a friendlier take on the classic. Feel free to add sour cream and guacamole, and don't forget a glass of 14 Hands Hot to Trot!

Recipe Summary

35 mins
55 mins
20 mins
12 chimichangas


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large saucepan over medium heat. Pour in oil and add the onion and garlic. Saute until they just start to become translucent, about 5 minutes. Add in the oregano, cumin, and chili powder and cook for 1 minute longer. Mix in the black beans, chicken, and salsa. Bring to a boil and cook until heated through, about 5 minutes. Remove from heat and stir in Cheddar, green onions, cilantro, and salt.

  • Using a warm oven or a hot burner, warm the tortillas until they become soft and pliable. Lay out the softened tortillas on a work surface and divide the filling between the tortillas. Fold the sides of each tortilla in toward the middle; roll up like a burrito.

  • Preheat oven to 400 degrees F.

  • Heat remaining oil in a saute pan over medium heat. When the oil is hot, work in batches and brown each chimichanga on all sides. Transfer chimichangas to a baking pan; place in the oven and bake until heated through, about 15 minutes.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

For more recipe ideas and 14 Hands pairings, click here.

Nutrition Facts

494 calories; protein 32.6g; carbohydrates 47.5g; fat 19.4g; cholesterol 72.2mg; sodium 1271.9mg. Full Nutrition