Wednesday, June 8, 2011


There is something about chimichangas that just hits the right spot for both my husband and me. We were both truly looking forward to having these and really enjoyed them, as always.
These chimichangas are quite easy to make. The variable simmering time provides flexibility and we've also found that they freeze well. (I freeze them before baking, then let them thaw for about 30 minutes before baking as normal.)

Print Recipe
Yields: 6 chimichangas

1 lb shredded pork or chicken
1 can kidney or pinto beans, drained
1 1/2 cups water
2 tsp garlic powder
2 T chili powder
1 T vinegar
2 tsp oregano
1 tsp salt
1 tsp paprika
1 tsp onion powder
1/8 tsp pepper
1 cup shredded cheese
tortilla shells (not pictured)
sour cream, shredded cheese, salsa, lettuce (not pictured)

   1.  Put meat, beans, water and spices in a skillet and bring to a boil. Reduce heat, cover and simmer for 30 minutes to 2 hours.
   2.  Uncover, return to a boil until the water evaporates.
   3.  Fill tortillas with meat mixture and top with cheese. Fold as desired.
   4.  Bake in a preheated oven at 400 for 15-17 minutes.
   5.  Serve with lettuce, cheese, sour cream and salsa.

This is linked to Good Cheap Eats.


  1. This looks good! I need to use up my ample supply of whole chickens I have in the deep freeze and this recipe should fit the bill.

  2. I've always thought chicken would be good for this, I've just never gotten around to trying it.