These oven baked chimichangas are a healthier, non-fried version of chimichanga that bakes up delightfully crisp with a hearty filling.

Among the tasty tortilla wraps I’ve posted about in the past, this chimichanga recipe ranks right up there in simplicity and deliciousness.

I love trying healthier remakes of classic fried foods (although I confess, I do love me some real fried food now and again) and these chimis bake up delightfully crisp with a hearty, flavorful filling that can be as spicy or as mild as you like.

Two baked chimichangas on a white plate.

The great thing about a meal like this is you can adapt it in so many ways – make it vegetarian, use a different type of meat or variety of beans, add your favorite herbs, extra cheese…you get the picture.

I’ll definitely be making these over and over again. Served with a light green salad and some fresh fruit and veggies (or perhaps this delicious fruit concoction) and this is a perfectly perfect meal for any night of the week!

Rice and black bean chimichanga split in half on a white plate.

One Year Ago: Chicken and Rice with Coconut Milk and Pistachios
Two Years Ago: Blueberry Crumb Muffins


Oven Baked Chimichangas

4.84 stars (18 ratings)


  • ¼ cup canola or vegetable oil
  • 1 medium onion, chopped fine
  • 1 (15-ounce) can black beans,, drained and rinsed
  • 1 ½ cups cooked brown or white rice
  • 2-3 cups diced, cooked chicken
  • 1-2 teaspoons minced canned chipotle chiles in adobo sauce, use the lesser amount for less heat, greater amount for a bigger kick
  • 1 cup shredded cheddar or monterey jack cheese, or a combination of both
  • ½ cup finely chopped fresh cilantro
  • Salt and Pepper
  • 6 large burrito-size flour tortillas


  • Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes.
  • Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).
  • Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute.
  • Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly.
  • Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.


Plan Ahead: this recipe makes use of already cooked rice and chicken so plan ahead!
Serving: 1 Chimichanga, Calories: 479kcal, Carbohydrates: 45g, Protein: 29g, Fat: 20g, Saturated Fat: 6g, Cholesterol: 59mg, Sodium: 370mg, Fiber: 7g, Sugar: 2g

Recipe Source: adapted from Cook’s Country Dec/Jan 2010