This is no ordinary chimichanga. I’ve recently discovered that you can achieve a delightfully crisp tortilla – arguably the best part of a chimichanga – without the need for a deep-fryer. I guarantee that the kitchen tool necessary to make these beauties is sitting somewhere in your cabinet as you read this post: a skillet. Make that two, unless you have a panini press weight; but two skillets will work just fine. By simply placing filled & rolled tortillas (technically burritos at this point) into a hot dry skillet and applying a bit of weight to them, a gorgeous golden brown “crust” develops… and there you have a healthy non-fried chimichanga.
The filling is entirely up to you, and there are so many variations swimming around in my head that I’m reaching for a pad of paper to jot them down. Double bean chimichangas. Ground turkey chimichangas. Seafood chimichangas. Pulled pork chimichangas. Heck, why not make a departure from Mexican fare and make an Italian-style chimichanga with turkey pepperoni, shredded mozzarella cheese, pizza sauce, and sauteed green peppers?! The possibilities are endless, and there are a ton of lonely tortillas waiting to be filled, rolled, and pressed into delicious & healthy chimichangas.
So grab that skillet and get cookin’.
|Name||Non-Fried Beef & Bean Chimichangas|
|Prep Time||15 minutes|
|Cooking Time||30 minutes|
|Total Time||45 minutes|
- 1 pound ground beef
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup salsa
- 8 large flour tortillas
- Cooking spray or olive oil for brushing
Estimated Nutrition (per serving)
- Calories: 375 calories
- Total Fat: 17g
- Saturated Fat: 7g
- Cholesterol: 56mg
- Sodium: 822mg
- Total Carbohydrates: 31g
- Dietary Fiber: 7g
- Sugars: 2g
- Protein: 23g
- Heat a medium non-stick skillet over medium heat; coat lightly with cooking spray.
- Add the ground beef to the skillet and cook until no longer pink, stirring with a wooden spoon to crumble.
- Stir in the taco seasoning and cook for about 1 minute. Remove from heat.
- Wrap tortillas in damp paper towels and microwave on high for 30 seconds, or until soft. Spread 1/4 cup refried beans on the lower third of each tortilla.
- Top with the cooked beef, dividing the meat evenly between the two tortillas. Sprinkle the beef with your desired amount of cheese. Fold the tortilla into a burrito, ensuring that the filling in fully encased in the tortilla.
- Heat a clean, dry skillet over medium heat. Place filled tortillas, seam-side down, into the hot skillet. Place a panini weight or another skillet on top of the filled tortillas and cook for about 1 minute, or until lightly browned and crisp. Flip the filled tortillas, replace the weight, and cook for 1 more minute.