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Cheesy Beef and Bean Baked Chimichangas

Enjoy homemade Cheesy Beef and Bean Chimichangas packed with spinach, cheddar jack cheese, and an irresistible seasoning. Oven-baked for a healthier twist, these savory chimichangas are perfect for a satisfying family dinner.
4
40 min
TOTAL TIME
673
CALORIES
$2.05
PER SERVING
Cheesy Beef and Bean Baked Chimichangas
Ingredients
17 INGREDIENTS
6 SERVINGS
Flour Tortillas
6 large flour tortillas
Paprika
1 tsp paprika
Chili Powder
1 tbsp chili powder
Shredded Cheddar Jack Cheese
2 cups shredded cheddar jack cheese
Roma Tomatoes
2 whole roma tomatoes
diced
Sour Cream
sour cream
for serving
Ground Beef
1 lb ground beef
Onion
1 small onion
chopped
Garlic
2 cloves garlic
minced
Salt
1/2 tsp salt
Black Pepper
1/2 tsp black pepper
Cumin
1 tsp cumin
Refried Beans
16 oz refried beans
Green Chile Peppers
4 oz green chile peppers
diced
Spinach
1 cup spinach
chopped
Fresh Chives
fresh chives
chopped
Butter
1 tbsp butter
melted
Directions
9 STEPS
10 min
PREP TIME
30 min
COOK TIME
40 min
TOTAL TIME
1
Preheat oven to 400F and line a baking sheet with parchment paper.
2
In a skillet, combine ground beef and chopped onion. Cook over medium-high heat, breaking the meat into small pieces with a wooden spoon, until browned, about 7-10 minutes. Drain any excess grease.
3
Add minced garlic, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir well.
4
Mix in diced green chile peppers and refried beans until well combined. Turn off heat and set aside.
5
Place a tortilla on a plate and add about 1/2 cup of the beef mixture to the center. Sprinkle with Cheddar Jack cheese and chopped spinach.
6
Fold the left and right sides of the tortilla over the filling, then fold in the top and bottom sides to form a chimichanga.
7
Brush the top of the chimichanga with melted butter and place it on the prepared baking sheet. Repeat with the remaining tortillas and filling.
8
Bake for 15-20 minutes, or until the chimichangas become golden brown in color.
9
Serve the chimichangas with diced roma tomatoes, sour cream, and chopped chives for topping.
Health Info
Macros
52g
CARBS
37g
FAT
33g
PROTEIN
Contains these allergens
MILK
WHEAT
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Frequently Asked Questions
Why does my chimichanga break apart while frying?
How can I make my chimichangas really crispy?
My chimichanga ends up soggy, what am I doing wrong?
What type of meat works best for chimichangas?
What can I add to make my chimichanga more flavorful?
Can I prepare chimichangas in advance?
Can I bake chimichangas instead of frying?
The filling of my chimichanga was still cold after frying, how can I avoid this?
How can I prevent my tortilla from getting hard when making chimichangas?
My chimichangas absorbed so much oil during frying, how can I reduce this?