These Baked Mini Chimichangas are mini Mexican appetizers that are filled with creamy refried black beans, rice, spicy salsa and cheese.
I know Cinco De Mayo has just passed, but these Baked Mini Chimichangas are perfect any day of the year!
WE LOVE MEXICAN FOOD!
My husband and I have a sincere love for Mexican cuisine. It is our favorite cuisine of ALL! We make my Cabbage Wrapped Enchiladas weekly. I also love to make baked taquitos, 7 layer dip, crispy fish tacos, you name it! Great now my mouth is watering.
This Baked Mini Chimichanga recipe is super simple and absolutely delicious, they will be the first to go at your next party….whenever that may be WAAAH!
These are a vegetarian version but you can add shredded chicken or beef if you desire!
Just a few simple ingredients that you most likely already have in your stash:
Refried beans (black or regular)
Shredded cheese (Pepperjack would be good here, I used the shredded Mexican blend)
Salsa (spicy or use mild for kiddos)
Rice (I used just plain cooked brown rice with a little taco seasoning)
If you use street taco sized flour tortillas, they are the perfect size for these appetizers! Otherwise, you can use larger tortillas if that is what you have on hand. Find something in your kitchen that is about 4 inches diameter and use that to cut out a smaller tortilla. I have used the top of our plastic drinking cups before. Just trace a knife around the edge and you are good to go! Don’t waste the scraps, cut them up and bake them to make great little chips or taco salad toppers! They do not have to be perfect triangles to be tasty!
How to assemble your chimichangas
Once you have your small tortilla laid out, layer on the beans, rice, salsa and cheese. Tuck in 2 sides and then roll as you would a regular sized burrito. Try to get the edges tucked in there so the cheese doesn’t melt out, that is the yummy part! To help prevent this, I use a toothpick to keep the tortilla wrapped and in place. Just don’t forget to take them out before serving!
Next, melt some butter and brush the tops of the chimichangas. This will help make them crispy and give them a golden hue. I also like to sprinkle a little bit of chili powder over mine. I just think it adds extra flavor and it looks pretty!
What do you serve on top?
Now…the topping is the fun part! You can do ANYTHING you want! I love guacamole, sour cream and salsa on mine. We had a TON of chives pop up in our garden so I sprinkled some of those on which added a nice pop of green. You can also make up a batch of pico de gallo to add on top as well.
Serve on a platter full of bushy cilantro sprigs. I also added halved grape tomatoes to the platter for another splash of color and for guests to add on if they choose.
The best part about these appetizers is that you can have them wrapped and ready to go for your party (or family…social distancing) beforehand and just pop them in the oven when you are ready!
They also freeze well for up to 3 months in an airtight container.
ENJOY!
Save RecipeIngredients
- 12 street taco sized flour tortillas (or regular tortillas cut in 4 inch diameter circles)
- 1 can refried black beans
- 1 cup cooked rice
- 1 cup shredded Mexican blend cheese or pepper jack
- 1 teaspoon taco seasoning
- 1 jar of salsa (however hot you prefer)
- 1 tablespoon butter, melted
- Guacamole
- Sour Cream
- Pico de Gallo
- Chives
- Green onions
- Chili powder
- Cilantro
- Grape tomatoes
Instructions
- Preheat oven to 350 degrees
- Line a baking sheet with parchment paper
- In a separate bowl, mix your cooked rice with a drizzle of olive oil and the tacos seasoning, stir and set aside
- On a cutting board, layout your tortilla
- Layer about a spoonful of refried beans (you just want to make sure you don't overfill the tortilla so it doesn't roll closed)
- Add a spoonful of rice
- Add a dollop of salsa
- Sprinkle some shredded cheese
- Using a toothpick, poke inside the seam of the tortilla inside, then back out to create a stitch with the toothpick (see photo because that is hard to describe)
- Lay the filled tortillas on the baking sheet, seam-side down
- Melt butter in microwave (for this small amount, I zap it in 10 second intervals and check)
- Brush melted butter on the tops of the chimichangas
- Sprinkle chili powder on tops of chimichangas
- Bake in oven between 15-20 minutes, until the tops are golden brown and crispy
- Top with sour cream, guacamole and salsa (and whatever else you choose)
- Serve immediately and watch how fast they disappear!
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