Description
These vegetarian chimichangas are crispy, golden, and stuffed with refried beans and melty Monterey Jack cheese. They’re an easy weeknight dinner made with just four ingredients!
Ingredients
Units
Scale
- 6 burrito size tortillas
- 1 1/2 cups refried beans
- 2 cups Monterey jack cheese, shredded
- 2 tablespoons olive oil
Instructions
- Spread a thin layer of refried beans over your tortillas, then top them with a generous amount of cheese.
- Fold the left and right sides of your tortilla inward and then roll it from the bottom to the top to fully enclose the filling.
- Heat a large pan or skillet over medium heat. Once the pan is hot, add 1 tablespoon of oil and let it heat up for a few minutes. Cook 3 chimichangas at a time, seam side down, for about 2 minutes, or until golden brown.
- Then flip your chimichangas and continue cooking for 1 minute on each side until they are golden brown on all sides.
- Transfer the first batch of chimichangas to a plate lined with paper towels for a few minutes.
- Add the remaining tablespoon of olive oil and cook the remaining 3 chimichangas.