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Home Recipes Ingredients Beans & Legumes Black Beans

No-Fry Black Bean Chimichangas

Name: No-Fry Black Bean Chimichangas
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6 servings.
Ingredients: 2 cans (15 ounces each) black beans, rinsed and drained; 1 package (8.8 ounces) ready-to-serve brown rice; 2/3 cup frozen corn; 2/3 cup minced fresh cilantro; 2/3 cup chopped green onions; 1/2 teaspoon salt; 6 whole wheat tortillas (8 inches), warmed if necessary; 4 teaspoons olive oil, divided; Optional: Guacamole and salsa

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Test Kitchen Approved

Total Time

Prep/Total Time: 25 min.

Makes

6 servings

My chimichangas get lovin’ from the oven so they’re a bit healthier. Black beans and corn make it meatless. And it’s a smart way to use leftover rice. —Kimberly Hammond, Kingwood, Texas

No-Fry Black Bean Chimichangas Recipe photo by Taste of Home

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Ingredients

2 cans (15 ounces each) black beans, rinsed and drained
1 package (8.8 ounces) ready-to-serve brown rice
2/3 cup frozen corn
2/3 cup minced fresh cilantro
2/3 cup chopped green onions
1/2 teaspoon salt
6 whole wheat tortillas (8 inches), warmed if necessary
4 teaspoons olive oil, divided
Optional: Guacamole and salsa

Directions

Preheat broiler. In a large microwave-safe bowl, mix beans, rice and corn; microwave, covered, until heated through, 4-5 minutes, stirring halfway. Stir in cilantro, green onions and salt.
To assemble, spoon 3/4 cup bean mixture across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Place on a greased baking sheet, seam side down.
Brush tops with 2 teaspoons oil. Broil 3-4 in. from the heat until golden brown, 45-60 seconds. Turn over; brush tops with remaining oil. Broil until golden brown, 45-60 seconds longer. If desired, serve with guacamole and salsa.

Nutrition Facts

1 chimichanga: 337 calories, 5g fat (0 saturated fat), 0 cholesterol, 602mg sodium, 58g carbohydrate (2g sugars, 10g fiber), 13g protein.

No-Fry Black Bean Chimichangas

Ingredients

Directions

Nutrition Facts

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