Air Fryer Bean & Cheese Chimichangas
Crispy, cheesy, and packed with plant-based protein, these air fryer bean and cheese chimichangas are a healthier take on a Mexican-inspired favorite. Ready in just 15 minutes, they make a quick vegetarian lunch or dinner that’s satisfying, budget-friendly, and freezer-friendly.
Equipment
- 1 Air Fryer
- 1 Spoon or Spatula (for spreading beans)
- 1 Cutting Board or Plate (to assemble wraps)
Ingredients
- 4 medium tortilla wraps
- 450 g refried beans
- 100 g shredded cheese
Instructions
- Warm and Prepare the Tortillas: Place your tortillas on a clean cutting board or large plate. If they feel a bit stiff, warm them slightly by microwaving for 15–20 seconds or covering them with a damp paper towel to soften. A soft tortilla is much easier to fold and roll, and it prevents cracks during cooking.
- Spread the Refried Beans Evenly: Using the back of a spoon or spatula, spread about 2–3 tablespoons of refried beans across the center of each tortilla. Keep the beans in a rectangular shape that runs horizontally across the middle, leaving about 1–2 inches of space on both sides. This space will help you fold the chimichanga tightly without spilling the filling.
- Add the Cheesy Layer: Sprinkle a generous portion of shredded cheese directly over the beans. The cheese acts as a binder, melting into the beans to create a creamy, gooey filling. You can adjust the amount depending on how cheesy you like your chimichangas, but avoid overfilling to keep the wraps secure.
- Fold and Roll the Chimichangas: Start by folding the two sides of the tortilla inward, covering part of the filling. Next, bring up the bottom edge and roll tightly upward until the wrap forms a snug, burrito-like shape. Ensure the seam (open flap) is facing down—this keeps the chimichanga closed while air frying. Repeat with all tortillas until you have four neatly rolled chimichangas.
- Preheat the Air Fryer Properly: Set your air fryer to 200°C / 390°F and let it preheat for 3–5 minutes. Preheating ensures the chimichangas start crisping immediately, giving them that golden-brown exterior without drying out the filling. If your air fryer doesn’t have a preheat function, just run it empty for a few minutes before adding the food.
- Arrange Chimichangas in the Basket: Lightly spray the air fryer basket with oil or use a small piece of parchment paper (air fryer–safe) to prevent sticking. Place the chimichangas seam-side down in a single layer, leaving space between each one for air circulation. Avoid overcrowding—cook in batches if necessary for best results.
- Air Fry to Crispy Perfection: Cook the chimichangas at 200°C / 390°F for 5–7 minutes. Halfway through, carefully flip them with tongs to ensure both sides crisp evenly. Keep an eye on them during the final minutes—they should be golden brown, lightly puffed, and slightly firm to the touch.
- Check and Adjust as Needed: Since air fryers vary in power, cooking time may differ slightly. If they look pale, add 1–2 more minutes. If they’re already golden, remove them immediately to prevent burning. The filling will be piping hot, so allow them to rest for 1–2 minutes before serving.
- Serve and Enjoy Immediately: Transfer the chimichangas to a serving plate and cut them in half for easier eating if desired. Pair with salsa, guacamole, sour cream, or a fresh salad for a balanced meal. These chimichangas are best enjoyed hot while the cheese is melty and the tortillas are crisp.
Notes
- Warm tortillas slightly before rolling to prevent cracking.
- Do not overfill; leave edges clear for secure folding.
- Use parchment or a light oil spray to avoid sticking in the air fryer.
- Flip chimichangas halfway for even crispiness.
- Add rice, beans, or veggies for extra texture and nutrition.
- Watch closely during the last minutes of cooking to prevent burning.
- Allow to cool slightly before serving—the filling will be very hot.
- Store leftovers properly (fridge or freezer) for quick future meals.
