Instructions
Step 1: In a large skillet, heat 1 tablespoon oil over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in garlic and cumin, cooking for 1 minute more.
Step 2: Add ground beef, breaking it up with a spoon, and cook until browned. Drain excess fat. Stir in chili powder, smoked paprika, salt, pepper, and tomato sauce. Simmer for 2–3 minutes, then remove from heat.
Step 3: Stir in refried beans and mix until combined. Let the filling cool slightly before assembling.
Step 4: Lay out tortillas and spoon the beef mixture into the center of each. Top with both cheeses. Fold sides in, then roll up tightly.
Step 5 (Frying Method): Heat about 1 inch of oil in a skillet over medium heat. Fry each chimichanga seam-side down until golden brown and crispy, about 2–3 minutes per side. Drain on paper towels.
Step 5 (Baking Method): Preheat oven to 400°F (200°C). Place chimichangas seam-side down on a baking sheet. Brush with oil and bake for 20–25 minutes, turning once, until golden and crisp.
Step 6: Serve hot with your favorite toppings.
Storage Information
Store leftover chimichangas in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or air fryer for best results. You can also freeze them individually wrapped and reheat directly from frozen in the oven.
Continue on the next page