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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Kimberly Hammond

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 24, 2022

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

TEST KITCHEN APPROVED

No-Fry Black Bean Chimichangas

2 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:5 min

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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

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Directions

1
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.

2
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.
3
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.