Description
A weeknight-friendly, one-pot beef chimichanga recipe that uses ground beef, beans, and spices for a flavorful filling, baked or air-fried for a crispy texture without the mess of deep frying.
Ingredients
Scale
- 1 lb ground beef (80/20 fat ratio preferred)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (frozen or canned)
- 1 cup unsweetened tomato sauce (low-sodium recommended)
- 2 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 8–10 large flour tortillas (burrito-sized)
- 2 cups shredded Mexican blend cheese
- 2 tbsp vegetable oil or avocado oil
Instructions
- Heat a large skillet over medium-high heat. Add a splash of oil if using lean beef. Add diced onion and cook until translucent (about 3 minutes). Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef to the skillet. Break it up with a wooden spoon and cook until no pink remains (5-7 minutes). Drain excess grease if necessary.
- Stir in chili powder, cumin, smoked paprika, salt, and pepper. Toast spices in the beef fat for 1 minute. Add black beans, corn, and tomato sauce. Stir to combine.
- Reduce heat to medium-low and simmer the mixture uncovered for 10 minutes, stirring occasionally, until the filling is thick and cohesive. Adjust seasoning to taste.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Warm tortillas in the microwave for 10-15 seconds to make them pliable.
- Lay a tortilla flat. Spoon ½ to ¾ cup of beef mixture down the center. Sprinkle with shredded cheese. Fold sides in and roll tightly from the bottom up. Place seam-side down on the baking sheet.
- Brush the tops and sides of the chimichangas lightly with oil or melted butter.
- Bake for 15-20 minutes, flipping halfway through, until golden brown and crispy. Alternatively, air fry at 375°F (190°C) for 10-12 minutes, flipping halfway.
- Let chimichangas rest for 5 minutes before serving to allow cheese to set.
Notes
Ensure the filling is thick and not soupy to prevent the tortillas from bursting. Warm tortillas before rolling to prevent cracking. For extra crispiness, use an egg wash instead of oil. These freeze well unbaked for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 chimichangas per s
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 35
- Saturated Fat: 12
- Carbohydrates: 45
- Fiber: 8
- Protein: 35
Keywords: chimichangas, beef chimichangas, one pot dinner, easy weeknight meals, baked chimichangas, air fryer recipes, mexican food, ground beef recipes