Name: Beef and Bean Chimichangas (or Freezer Burritos)
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 pound ground beef; 1 medium onion, chopped; 2 cloves garlic, minced; 1 (16-ounce) can refried beans; 1 (4-ounce) can chopped green chiles (optional); 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon ground cumin; 1/4 teaspoon paprika; 2 cups shredded cheddar or Monterey Jack cheese; 8-10 (8-inch) flour tortillas; Cooking spray or oil for frying

Why You’ll Love Beef and Bean Chimichangas Recipe

These chimichangas strike the perfect balance between flavor and convenience. They’re quick to prepare, easy to customize, and perfect for meal prepping. Whether you’re cooking for your family or stocking the freezer for busy nights, this recipe offers a satisfying, Mexican-inspired dish that doesn’t compromise on taste or texture.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound ground beef
1 medium onion, chopped
2 cloves garlic, minced
1 (16-ounce) can refried beans
1 (4-ounce) can chopped green chiles (optional)
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
1/4 teaspoon paprika
2 cups shredded cheddar or Monterey Jack cheese
8-10 (8-inch) flour tortillas
Cooking spray or oil for frying

Directions

In a large skillet over medium heat, cook ground beef and chopped onion until the beef is no longer pink and the onion is soft. Drain any excess fat.
Add minced garlic and cook for another 30 seconds until fragrant.
Stir in refried beans, green chiles (if using), salt, pepper, cumin, and paprika. Cook until heated through. Remove from heat and let cool slightly.
Stir in shredded cheese.
Place about 1/2 cup of the filling mixture down the center of each tortilla. Fold in the sides and roll up tightly like a burrito.
To cook immediately: Heat a small amount of oil in a skillet over medium heat. Place burritos seam side down and cook until golden brown on each side, turning as needed.
To freeze: Wrap each uncooked burrito in foil or plastic wrap and place in a freezer bag. To serve later, thaw and reheat in the oven or microwave. For a crispy texture, pan-fry or bake until golden.

Servings and timing

This recipe yields 8–10 chimichangas.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Variations

Meat swap: Use ground turkey or chicken for a leaner option.
Vegetarian: Omit the meat and double the beans, or add sautéed veggies like bell peppers and zucchini.
Spicy: Add diced jalapeños or a dash of cayenne pepper to the filling.
Cheese options: Mix cheddar with pepper jack for an extra kick.
Toppings: Serve with salsa, sour cream, guacamole, shredded lettuce, or diced tomatoes.

Storage/Reheating

To store, wrap cooled chimichangas in foil or plastic wrap and refrigerate for up to 4 days.
For longer storage, freeze for up to 3 months.
To reheat, thaw overnight in the fridge if frozen, then warm in the microwave, oven, or skillet. For a crispy finish, reheat in a skillet or bake at 375°F until hot and golden.

FAQs

What’s the best way to make chimichangas crispy?

Pan-frying in a small amount of oil gives the best golden-brown finish. You can also bake them at 400°F, brushing lightly with oil.

Can I freeze chimichangas before cooking?

Yes, wrap them tightly and freeze uncooked. Thaw and cook later for best texture and flavor.

Can I use corn tortillas instead of flour?

Flour tortillas are preferred for their flexibility and ability to hold the filling without tearing, but you can use large corn tortillas if softened properly.

How do I keep chimichangas from getting soggy?

Drain excess fat from the beef, don’t overfill, and wrap tightly. Avoid adding wet ingredients like salsa inside the burrito.

Are these spicy?

The base recipe is mild. For more heat, add jalapeños or hot sauce to the filling.

What’s the difference between a chimichanga and a burrito?

A chimichanga is typically fried or baked until crispy, while a burrito is usually served soft.

Can I bake these instead of frying?

Yes, bake at 400°F for 20–25 minutes, brushing lightly with oil or spraying with cooking spray for a crispy finish.

Can I make these gluten-free?

Use gluten-free tortillas and ensure all canned ingredients are certified gluten-free.

What side dishes go well with chimichangas?

Spanish rice, black beans, corn salad, or a fresh green salad pair wonderfully.

Can I make these dairy-free?

Yes, use dairy-free cheese alternatives or skip the cheese altogether.

Conclusion

Beef and bean chimichangas are a satisfying, versatile dish perfect for both weeknight dinners and freezer meals. Easy to prepare and even easier to customize, they offer a flavorful twist on classic Mexican comfort food. Whether baked or pan-fried, these chimichangas deliver on taste, convenience, and crowd-pleasing appeal.

Beef and Bean Chimichangas (or Freezer Burritos)