REFRIED BEAN AND CHEESE CHIMICHANGAS
These are meatless chimichangas. This recipe comes from Pati Jinich of Pati's Mexican Table on PBS.
Provided by threeovens
Categories Mexican
Time 30m
Yield 12 chimichangas, 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat a skillet over medium low heat and add half the oil; saute onions until softened, but not browned, about 5 minutes.
- Add chile and garlic; stir about 1 minute.
- Add refried beans and water; stir and chop to fully combine, then turn off heat.
- Heat tortillas, one at a time, over medium low heat just to soften, about 15 seconds per side.
- Spoon about 2 heaping tablespoons of beans and 2 heaping tablespoons cheese; fold by bringing the side closest to you about halfway up.
- Fold in the sides, then continue rolling; flatten slightly with your hand.
- Heat remaining oil in a skillet over medium low heat; brown chimichangas, in batches, about 3 to 4 minutes per side.
- Serve with pico de gallo, sour cream, and shredded cheese, or whatever you choose.
BEEF AND BEAN CHIMICHANGAS
This is an awesome recipe, if you like Mexican food! These tasty beef and bean treats are baked instead of fried.
Provided by Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the taco sauce, and season with chili powder, garlic salt and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
- Open the can of beans, and spread a thin layer of beans onto each of the tortillas. Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
- Bake for 30 to 35 minutes in the preheated oven, or until golden brown. Serve with lettuce and tomato.
Nutrition Facts : Calories 821.3 calories, Carbohydrate 83.6 g, Cholesterol 96.9 mg, Fat 36 g, Fiber 8.9 g, Protein 40.1 g, SaturatedFat 17 g, Sodium 1855 mg, Sugar 6.1 g
BEEF AND BEAN CHIMICHANGAS
My family never gets bored with what I serve for dinner, because I'm always trying new recipes. These chimichangas, though, are often requested especially by our teenage daughter.-Janice Lyons, Eagle River, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 16 chimichangas.
Number Of Ingredients 10
Steps:
- In a large skillet, cook beef, onion, green pepper and garlic over medium heat until the meat is no longer pink; drain. Add the beans, cheese and taco sauce. Cook and stir until cheese is melted, about 5 minutes. Remove from the heat., Spoon about 1/3 cup beef mixture off-center on each tortilla. Fold up edge nearest filling; fold in both sides and roll up. Secure with a toothpick. In a large skillet, fry tortillas, folded side down, in oil for 2-3 minutes or until lightly browned. Turn; cook 2-3 minutes longer. Drain on paper towels. Discard toothpicks. Serve with toppings of your choice.
Nutrition Facts : Calories 328 calories, Fat 9g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 574mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 8g fiber), Protein 16g protein.
REFRIED BEANS WITH CHEESE
Make and share this Refried Beans With Cheese recipe from Food.com.
Provided by ratherbeswimmin
Categories Beans
Time 17m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a medium nonstick skillet, heat the oil and saute the serrano chili rounds about 20 seconds.
- Add the refried beans and stir with a wooden spoon until the beans are hot and form a paste.
- Add the cheese and stir slowly until just melted, but still visible as swirls of cheese.
- Turn out onto a round serving plate and form into a fat pancake.
- Serve at once with tortilla chips for dipping.
Nutrition Facts : Calories 163.5, Fat 8.9, SaturatedFat 4.2, Cholesterol 16.8, Sodium 457.5, Carbohydrate 12.4, Fiber 4.2, Sugar 0.6, Protein 9
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- Stir together first 4 ingredients. Stir in rice, if desired. Place 1/3 cup mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles; secure with picks.
- Pour oil into a large skillet; heat to 325°. Fry, in batches, 4 to 5 minutes on each side or until lightly browned. Drain on paper towels. Remove picks; arrange on lettuce. Serve with toppings and Hominy Ole, if desired.
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