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Mini Beef Chimichangas

I made these the first time with some leftover roast meat. I wanted to jazz up the leftovers and here is what transpired! My husband and I love these little, golden, crisp chimis! We make them for parties all the time. This is excellent served with guacamole, or alone! —Danielle Luaders, Clever, Missouri
  • Total Time
    Prep: 30 min. Cook: 5 min./batch
  • Makes
    20 mini chimichangas


  • 2 cups shredded pepper jack cheese
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 cup sour cream
  • 1 cup shredded Colby-Monterey Jack cheese
  • 1 can (4 ounces) chopped green chiles
  • 2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups shredded cooked roast beef
  • 1 package (16 ounces) egg roll wrappers
  • Oil for deep-fat frying
  • Guacamole, optional


  • In a large bowl, combine first 9 ingredients. Stir in cooked beef.
  • Place 1/4 cup filling in center of 1 egg roll wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling. Fold sides toward center over filling. Moisten remaining corner with water; roll up tightly to seal. Repeat with remaining wrappers and filling.
  • In an electric skillet or deep fryer, heat oil to 375°. Fry chimichangas in batches until golden brown, 1-2 minutes on each side. Drain on paper towels. Serve warm with guacamole if desired.
Nutrition Facts
1 chimichanga: 284 calories, 18g fat (6g saturated fat), 35mg cholesterol, 423mg sodium, 18g carbohydrate (1g sugars, 1g fiber), 13g protein.

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