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Pati's Mexican Table : TV Recipes

Pati Jinich

Chimichangas de Frijoles con Queso
Serves 6

4 tbsp vegetable oil, divided
1/4 cup white onion, chopped
1 jalapeño or serrano chile, seeded and chopped (more or less to taste)
1 garlic clove, minced
2 cups refried beans
1/4 cup water
2 cups Mexican Manchego, Chihuahua, Monterey jack or light chedder, shredded
12 flour tortillas, medium size
Salsa of your choice

Pour 2 tablespoons of oil into a medium sized skillet set over medium heat. Once hot, add the onion and let it cook 4 to 5 minutes, until softened and translucent. Add the chile, give it a couple stirs and add the garlic. Cook until fragrant, about 15 to 30 seconds more. Incorporate refried beans along with 1/4 cup water and mix well. Let it cook and season for a couple minutes as you mash it all together. Turn off the heat.

In a comal or skillet set over medium-low heat, heat flour tortillas one at a time, about 15 seconds on each side, to soften so they won’t break when folded. Add about 2 heaping tablespoons each of refried beans and cheese near the edge of the tortilla, one at a time. Begin rolling as if making a chubby taco, after the first fold, tuck in both edges of the tortilla, continuing to roll to make a thick bundle. Flatten a bit with your hand.

Reheat remaining oil in the same saute pan or comal, over medium-low heat. Place chimichangas in batches and cook for about 3 to 4 minutes on each side, until they achieve a lightly browned crust on both sides. You may also use more oil and deep-fry them over medium heat for less time, but I like the first option more…

Serve along the side of the Rabo de Mestiza eggs and spoon some of its sauce on top, or serve with the salsa of your choice.


If you love beans and cheese this is a fast and simple recipe for you to try. I made this easy and inexpensive recipe for my friends it was simply delicious!

awesome recipe must try!

This recipe is easy to make and absolutely delicious! My family loved it and we will be making it for many years to come!!

I’m delighted it is something your family loves. I’m sincerely honored that it will stay with your family for years to come!

Thank you for such an inspirational cooking show! I love to cook and always looking for new and interesting recipes! Today I caught your show for the first time on PBS TPT2 Minneapolis, Minnesota.
I’ll be watching again! and Again!
Susan Roberts

I tried this recipe yesterday, it was very easy to make and delicious, it tasted even better the 2nd day, just heated it up in the microwave.I am vegetarian so it was a perfect meal with a salad and sour cream. Please include more vegetarian recipes. thankyou D.L.

So glad you enjoyed the Chimichangas Dolores! I am actually featuring a vegetarian episode in the next season :)

This is the first Mexican platter I’ve made and its very easy and delicious so much of a fan of Pattis show I watch it as much as possible

I saw the recipe for the chimichangas on TV tonight and they looked really good. Since I live alone and cannot not eat all this right away, I was wondering if you could make them up, freeze them and then cook them?

Hi Steph, Of course, you can freeze them. They should be good in the freezer for about two weeks.

Love this show :) watch it every night. Hi Pati. I was wondering, could you add any type of meat to the chimi’s?

Aww, thank you for watching, Amber!! Yes, you can add any meat you’d like to the chimichangas.

I love you’re show!!! :) everything you make looks
Delicious! I cannot wait to try this recipe!

I hope you like it!!

Hi Pati, I just saw your show for the first time and really loved it! I can’t wait to make the little Garibaldis Pound Cakes, they look so good! I wish I had one right now for breakfast. The chimichangas look delicious too as well as the poached eggs. Thank you!

Hola Linda, Thank so much for writing to me!! I’m happy you found my show! I hope you will try the recipes – let me know if you ever have any questions. :)

I love your show and your wonderful recipes. I appreciate that you have a way to make CHIMICHANGAS without too much oil.

I also love how you connect preparing food with love for your family. BTW I agree with your son about taking the heads off of the shrimp. 😀 He was so charming on Saturday’s show on PBS in Chicago!

Thank you so much, Joyce!! I hope you try the chimichangas.

Hi Pati,My husband and I love your show. I make your everyday salad all the time. I’ve been asked for the dressing recipe. I made your Chimichangas last night and they were great! I can’t wait to try more of your recipes! Thanks!!!

Thank you!!

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