Oven-Baked Chimichanga Recipe – Crispy, Easy Mexican-Inspired Dinner
These Baked Chimichangas are a healthier twist on the classic fried version, delivering all the flavor and crunch without excessive oil. Packed with seasoned beef, beans, rice, and melty cheese, they are perfect for a weeknight dinner or a casual gathering. This recipe is versatile, customizable, and easy to prepare, making it a staple for any kitchen.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
Scale
- 4 large flour tortillas
- 1 lb ground beef
- 1 cup cooked rice
- 1 cup shredded cheddar cheese
- ½ cup diced onions
- ½ cup diced bell peppers
- 1 can black beans, drained and rinsed
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- Salt and pepper, to taste
- 2 tbsp olive oil
- Cooking spray
Instructions
- Preheat your oven to 400°F (200°C) and lightly spray a baking sheet with cooking spray.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the ground beef and cook until no longer pink, breaking it apart with a spatula.
- Add diced onions, bell peppers, and minced garlic. Sauté for 3–5 minutes until softened and fragrant.
- Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper. Stir well to coat the beef and vegetables evenly.
- Mix in cooked rice and black beans. Cook for 2–3 minutes to allow the flavors to blend thoroughly.
- Lay a flour tortilla flat. Spoon approximately ½ cup of the filling in the center. Sprinkle ¼ cup of shredded cheese over the filling.
- Fold in the sides of the tortilla and roll tightly from the bottom, placing seam-side down on the baking sheet. Repeat with remaining tortillas and filling.
- Lightly spray the tops of the chimichangas with cooking spray. Bake for 20–25 minutes, turning halfway through, until golden and crispy.
- Let the chimichangas cool for 2–3 minutes before serving. Top with fresh salsa, guacamole, or sour cream if desired.
Notes
Customize the filling by adding vegetables like corn or zucchini.
For extra crispiness, brush lightly with olive oil instead of cooking spray.
Can be made ahead and stored in the refrigerator or freezer.