Chicken-Poultry/ Dinner for Two

Crispy Chicken and Black Bean Chimichangas

Crispy Chicken and Black Bean Chimichangas on plates

These Crispy 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.

Scroll to the bottom for a full recipe card.

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.

How to make Crispy Chicken and Bean Chimichangas:

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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.

cooking chicken, onion, and spices in a frying pan

While the chicken is cooking mix together the sour cream and shredded cheese in a small bowl.

mixing sour cream and shredded cheese in a bowl

Add the black beans to the chicken and onions. Continue cooking about 2 minutes until heated through.

adding black beans to sauted chicken in frying pan

Place one tortilla onto a plate and add a quarter of the cheese mixture to the center.

adding sour cream and shredded cheese to chimichangas

Top the cheese mixture with a sprinkle of chives.

adding chives to chimichangas

Next add a quarter of the chicken and bean mixture.

adding chicken and black bean mixture to chimichangas

Add some shredded lettuce, if using.

adding lettuce to 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.

Showing how to fold the tortilla for Crispy Chicken Chimichangas

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. 

Crispy Chicken Chimichangas frying in a saute pan

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!

Crispy Chicken and Black Bean Chimichangas

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Yield: 4 Chimichangas

Crispy Chicken Chimichangas

Crispy Chicken Chimichangas

Crispy 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.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 lb boneless chicken
  • 1/3 medium onion
  • 1 cup shredded cheddar jack cheese
  • 1/2 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

  1. On a cutting board, dice the chicken and onion into bite sized pieces. Click for a cutting board.
  2. 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.
  3. Drain the liquid from the frying pan and return the chicken and onions to the stove burner.
  4. Add the cumin, adobo seasoning, and chili powder to the pan. Cook and stir for another minute.
  5. While the chicken is cooking, mix together the sour cream and shredded cheese in a small bowl.
  6. Add the black beans to the chicken and onions. Continue cooking about 2 minutes until heated through.
  7. Place one tortilla onto a plate and add a quarter of the cheese mixture to the center.
  8. Top the cheese mixture with a sprinkle of dried chives.
  9. Next add a quarter of the chicken and bean mixture.
  10. Add some shredded lettuce, if using.
  11. 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.
  12. Repeat with the 3 remaining tortillas.
  13. 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.
  14. Flip them over to brown the second side for another 1 or 2 minutes.
  15. Repeat with the remaining 2 chimichangas.
  16. Add more toppings like sour cream and salsa, if desired. Serve warm and enjoy!

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 1004 Total Fat: 44g Saturated Fat: 19g Trans Fat: 1g Unsaturated Fat: 20g Cholesterol: 183mg Sodium: 2356mg Carbohydrates: 86g Fiber: 18g Sugar: 8g Protein: 67g
Nutrition information is a guideline only, is calculated automatically by third party software, and absolute accuracy is not guaranteed.

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5 Comments

  • Reply
    melissa major
    April 7, 2017 at 6:13 pm

    These look very nice I need to make these myself one day! Thanks for sharing the recipe

    • Reply
      Zona
      April 8, 2017 at 7:36 am

      Thanks Melissa! I hope you enjoy then when you try them.

  • Reply
    Deanne
    May 27, 2018 at 10:39 pm

    These looks awesome, thanks!

    • Reply
      Zona
      May 28, 2018 at 8:46 am

      Thanks so much Deanne!

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