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No-Fry Black Bean Chimichangas

Chimichangas usually are deep-fried burritos. My version gets lovin’ from the oven. Black beans provide protein, and it's a good way to use up leftover rice. —Kimberly Hammond, Kingwood, Texas
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 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
  • Guacamole and salsa, optional


  • 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.
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  • hkpepin
    May 10, 2016

    I skipped the cilantro and green onions, since I didn't have any, and added garlic powder instead. Incredibly easy to put together and we really liked it. My toddler made a huge mess of it but he still ate it! Served it with fresh salsa. So good! I would definitely make this again.

  • DianeC23
    Apr 27, 2016

    No comment left

  • Cookiesnob
    Apr 1, 2016

    This turned out great! I was worried about it being bland, but the cilantro and green onions gave it all the flavor it needed. The family liked it a lot!