Black Bean & Chicken Oven Fried Chimichangas

Wow- it’s been a while since I’ve done a Mexican dish, and I have really missed it. Ya’ll know how much I love Mexican food around here. This chimichanga is just another simple tex-mex dish that you can pull together in no time, but while I was making this it gave me an idea for another version of the chimichanga- so stay tuned 🙂


Black Bean & Chicken Chimichanga

2 large boneless, skinless chicken breasts, cooked & shredded

1 can organic black beans

1 cup salsa

1 tsp cumin

1/2 tsp oregano

1 tsp salt

1/2 tsp black pepper

1 T dried onion flakes*

1 (4 oz) can of green chilis

1 cup shredded Mexican cheese blend

8 flour tortillas

2 T butter, melted

sea salt


1. Preheat oven to 400*. Line a cookie sheet with some foil and give it a light coating of coking spray. Wipe off any excess if needed.

2. Combine all the ingredients into a large bowl. *You can use fresh onion, about 1/4 cup diced, if you’d rather. I used onion flakes because I wanted everything to cook together for some time in the crock pot {except for the cheese, of course} and my prep time was limited. 

3. Combine the cheese with the chicken and beans mixture when ready to start rolling up your chimichangas. Melt the butter in a small bowl and have it ready.

4. This mixture will yield 8 chimichangas, so divide it evenly into each tortillas. Fold the sides over the mixture, then fold in the bottom and the top. Place seam-side down on the cookie sheet.

5. Brush each chimichanga over the top and on the side folds with the butter. Sprinkle with salt. Bake for about 25 minutes, or until golden brown.


Garnish with any number of the following toppings:

sour cream



shredded cheese

diced tomatoes

sliced black olives

green onion



5 thoughts on “Black Bean & Chicken Oven Fried Chimichangas

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