Baked Beef & Bean Chimichangas
Prep time
Cook time
Total time
Versatile and completely customizable, these chimichangas take the healthier route to your stomach by being baked and not fried. Complete with homemade salsa and spicy sour cream sauce. Will get you dancing. Recipe by: Tara @
Recipe type: Main Dish
Cuisine: Beef, Mexican
Serves: 4-6
  • 3-4 Large tomatoes, diced
  • 1 Small onion, diced
  • ¼ Cup of a 14 oz can Black beans, rinsed (do not rinse entire can)
  • 3 Tablespoons Fresh Cilantro, chopped
  • 2 Cloves Garlic, minced
  • ½ Lime
  • ½ Teaspoon Salt
  • ⅛ Teaspoon Cayenne pepper (optional)
  • ½ Can of a 4oz can of green chilies
  • ¼ Teaspoon Ground cumin
  • OR
  • Use a super chunky bottle of salsa or a 14.5 oz can of southwest seasoned tomatoes.
Southwest Seasoning
  • 1 Tablespoon Chili powder
  • 1½ Teaspoons ground cumin
  • ¼ Teaspoon Garlic powder
  • ¼ Teaspoon Onion powder
  • ¼ Teaspoon crushed red pepper flakes
  • ½ Teaspoon paprika
  • 1 Teaspoon sea salt
  • 1 Teaspoon black pepper
  • OR
  • Use any pre-made packet or bottle or jar of taco or other southwest spice
  • 1 Pound Ground beef or shredded chicken
  • 5-6 Medium Tortillas
  • 1 Medium onion, diced
  • ½ Cup frozen corn
  • Remaining Can of black beans from salsa
  • ¼ Can of a 4oz can green chilis, undrained
  • 2 Tomato, diced OR 1 14.5 oz can diced tomatos, undrained
  • 3-4 Tablespoons Butter, softened
  • 1 Cup Cheddar cheese, grated
Spiced Sour Cream
  • ½ Cup Sour Cream
  • ¼ Real mayonaisse
  • 1 Tablespoon Southwest spice
  1. Combine all ingredients in a bowl, cover and let sit in refrigerator for a minimum of one hour or longer
Southwest Spice
  1. Combine all ingredients in a bowl
  2. Reserve 1 Tbs of spice in separate bowl and set both aside.
  1. Preheat oven to 400 degrees & line a baking sheet with parchment paper lightly buttered.
  2. In large frying pan, add meat, onion and brown until completely cooked.
  3. Add corn, black beans with liquid, green chilies, tomatoes with juice and enough of the large spice bowl to flavor to taste.
  4. Let simmer for 7-10 minutes until majority of liquid is completely absorbed.
  5. Place ½ cup of mixture in center of each tortilla, fold sides together and tuck corners under seam.
  6. Place evenly spaced on prepared baking sheet and completely baste each one with softened butter. If desired tortillas can be sprayed with cooking spray as well.
  7. Bake in preheated oven for 20-25 minutes until golden brown.
Sour Cream Topping
  1. While chimichanga are baking, in a small bowl combine sour cream, mayonaisse and remaining ! tablespoon of seasoning.
  1. Place chimichanga in center of plate and top with cheese, salsa and sour cream.
  2. Serve.
Make extra. store uncooked extras beautifully in the freezer.
Recipe by The Butter Dish at