These Chicken and Black Bean Chimichangas are quick and easy! Chimichangas are usually deep fried but this method is quick and results in an equally crispy tortilla with a satisfying chicken, cheese, and black bean filling.
This small batch recipe is perfect for dinner or lunch and makes just 4 chimichangas. If you’re cooking for two, the leftovers can easily be reheated in an oven or toaster oven. Bake at 350 degrees F (180 C) for about 15 – 20 minutes.
Need something to go with it? Try this Tomato Peach Salsa and tortilla chips or this Strawberry Cobbler.
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How to make Chimichangas
On a cutting board, dice the chicken and onion into bite-sized pieces. Click for a cutting board.
Cook over medium heat in a frying pan for about 5 minutes until chicken is cooked through and onions begin to soften. Click for a frying pan.
Add the cumin, adobo seasoning, and chili powder to the pan. Cook and stir for another minute.
While the chicken is cooking mix together the sour cream and shredded cheese in a small bowl.
Add the black beans to the chicken and onions. Continue cooking for about 2 minutes until heated through.
Place one tortilla onto a plate and add a quarter of the cheese mixture to the center.
Top the cheese mixture with a sprinkle of chives.
Next, add a quarter of the chicken and bean mixture.
Add some shredded lettuce, if using.
How to fold a chimichanga
Fold in all four sides of the tortilla like an envelope and spray with non-stick cooking spray. You will need to hold it together with your fingers.
Repeat with the 3 remaining tortillas.
Place 2 chimichangas seam side down in a frying pan over medium heat and cook for about 1 or 2 minutes until tortillas are golden.
Flip them over to brown the second side for another 1 or 2 minutes.
Repeat with the remaining 2 chimichangas.
Add more toppings like sour cream and salsa, if desired. Serve warm and enjoy!
You may also enjoy
- Shrimp Chimichanga
- Crispy Chicken Chimichangas with Green Chile Sauce
- Shrimp Enchiladas
- Wet Burritos
- Ribeye Steak Wet Burritos
Crispy Chicken and Black Bean Chimichangas
Ingredients
- 1 lb boneless chicken
- ⅓ medium onion
- 1 cup shredded colby jack cheese
- ½ cup sour cream
- 15 oz can black beans (rinsed and drained)
- 1 teaspoon cumin
- 1 teaspoon adobo seasoning
- 1 teaspoon chili powder
- 1 tablespoon dried chives
- 1 cup shredded lettuce (optional)
- 4 burrito size tortillas (12 inch)
- Additional toppings like sour cream and salsa (optional)
Instructions
- On a cutting board, dice the chicken and onion into bite sized pieces. Click for a cutting board.
- Cook over medium heat in a frying pan for about 5 minutes until chicken is cooked through and onions begin to soften. Click for a frying pan.
- Drain the liquid from the frying pan and return the chicken and onions to the stove burner.
- Add the cumin, adobo seasoning, and chili powder to the pan. Cook and stir for another minute.
- While the chicken is cooking, mix together the sour cream and shredded cheese in a small bowl.
- Add the black beans to the chicken and onions. Continue cooking about 2 minutes until heated through.
- Place one tortilla onto a plate and add a quarter of the cheese mixture to the center.
- Top the cheese mixture with a sprinkle of dried chives.
- Next add a quarter of the chicken and bean mixture.
- Add some shredded lettuce, if using.
- Fold in all four sided of the tortilla like an envelope and spray with non-stick cooking spray. You will need to hold it together with your fingers.
- Repeat with the 3 remaining tortillas.
- Place 2 chimichangas seam side down in a frying pan over medium heat and cook for about 1 or 2 minutes until tortillas are golden.
- Flip them over to brown the second side for another 1 or 2 minutes.
- Repeat with the remaining 2 chimichangas.
- Add more toppings like sour cream and salsa, if desired. Serve warm and enjoy!
Nutrition
Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!
Heidi
Sunday 11th of April 2021
These are fantastic! Thanks for sharing recipe!! Definitely make these many more times!
Zona
Monday 12th of April 2021
Hello Heidi, I'm so glad you enjoy these awesome chimi's! Thank you :)
Deanne
Sunday 27th of May 2018
These looks awesome, thanks!
Zona
Monday 28th of May 2018
Thanks so much Deanne!
melissa major
Friday 7th of April 2017
These look very nice I need to make these myself one day! Thanks for sharing the recipe
Zona
Saturday 8th of April 2017
Thanks Melissa! I hope you enjoy then when you try them.