Bean & Cheese Chimichangas

Bean & Cheese Chimichangas

From my understanding the chimichanga is a good example of acculturation. I have a friend named Rosario who was born near Guadalajara over eighty years ago. According to Chaya, the nickname for people named Rosario, tortillas are never nor will they ever be flour. Suffice to say these Bean & Cheese Chimichangas are awesome. The dish however is assuredly not Mexican, but Mexican-American in every way.

I happen to adore flour tortillas but they don’t care about me so much. According to a physician friend, many Black people are gluten intolerant. Traditional Mexican cuisine like the traditional African American Heritage Diet approach, incorporates very few wheat products. Corn is king in both camps. New World Africans obviously acculturated to the consumption of corn from Native Americans. The introduction of wheat flour, and subsequently gluten, seems to have occurred when indigenous populations came into contact with Europeans. In the 1830’s the introduction of flour, lard and sugar to Native Americans relocated to reservations in North America led to grave health outcomes.

In order to prepare the Green Sauce that smothers the Bean & Cheese Chimichangas, you can use my Pozole Verde Soup recipe. Simply stir the sauce a few minutes on the stove with a bit of cornstarch to thicken it and you have got it. Sometimes I use Black Beans in my chimis, although Pinto Beans are surely more Mexican American and Southwestern.

A Bean & Cheese Chimichanga is covered in Green Sauce and garnished with chopped green onions and cilantro.

Bean & Cheese Chimichangas

This classic Sonoran style Bean & Cheese Chimichanga with Green Sauce is the delectable dish you are craving for dinner tonight.
Prep Time 1 day
Cook Time 30 minutes
Total Time 1 day 30 minutes
Course Main Course
Cuisine African American, Mexican, Mexican American
Servings 6 people


  • Large Frying Pan
  • Tongs
  • Medium Saucepan
  • Large Wooden Spoon


  • Large Flour Tortillas
  • ¾ cup Organic Avocado Oil
  • Beans, pre-prepared
  • cup Pozole Verde Soup, pre-prepared
  • 2 tbsp Organic Cornstarch
  • Organic Cheddar Cheese, grated
  • Organic Green Onions, chopped
  • Organic Cilantro, garnish


  • Place Pozole Verde (Green Sauce) Soup into the saucepan on medium heat.
  • Bring to a boil, add cornstarch and reduce heat to low, stirring frequently.
  • Add Avocado Oil to frying pan and heat to medium low.
  • Take two room temperature tortillas and fill with about ½ cup of beans, a Tbsp. of Pozole Verde Sauce and cheese.
  • Carefully fold the tortillas like a burrito and then place into the frying pan.
  • Cook until the side is brown and crisp, about one minute and then flip the chimichanga and cook for another minute.
  • Remove immediately from the oil and place onto a plate lined with paper towels.
  • Place chimichanga onto a plate and garnish with additional grated cheese, Green Sauce, chopped green onions and cilantro. Serve.
Keyword 30 Minute Meals, African Heritage Diet, Dinner, Dinner Recipes, Lunch, Quick Dinner Ideas

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