Gluten-Free Beef and Bean Chimichanga
Craving a hearty, crispy delight that's gluten-free and absolutely bursting with flavor? This Gluten-Free Beef and Bean Chimichanga recipe combines seasoned ground beef, creamy refried beans, and melty cheddar cheese, all wrapped in a gluten-free tortilla and baked to golden, crispy perfection. Packed with bold spices like chili powder, cumin, and smoked paprika, this dish delivers authentic Tex-Mex taste without the gluten. By using melted butter to achieve a crispy, oven-baked exterior, this recipe skips the deep fryer while retaining all the indulgence. Perfect for busy weeknights or festive gatherings, these chimichangas are easy to prepare and customizable with toppings like sour cream, guacamole, or salsa. Enjoy a deliciously satisfying meal that's both gluten-free and utterly crave-worthy!
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Recipe Information
Ingredients
- 6 pieces gluten-free tortillas
- 1 pound ground beef
- 1 cup refried beans
- 1 medium, chopped onion
- 2 cloves, minced garlic
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 tablespoon, melted butter
- toppings (optional: sour cream, guacamole, salsa)
Instructions
Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent.
Add the ground beef to the skillet. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain any excess fat.
Mix in the chili powder, cumin, smoked paprika, salt, and black pepper. Stir well to combine the spices with the beef.
Stir in the refried beans until they are well combined with the beef mixture. Cook for an additional 2 minutes, then remove from heat.
Lay a gluten-free tortilla on a clean surface. In the center, place about 2 tablespoons of the beef and bean mixture, then sprinkle 2 tablespoons of shredded cheddar cheese on top.
Fold in the sides of the tortilla, then roll it up from the bottom to form a burrito shape. Place the chimichanga seam-side down on the prepared baking sheet.
Repeat the process with the remaining tortillas and filling.
Brush the tops of each chimichanga with melted butter.
Bake in the preheated oven for 20-25 minutes or until the chimichangas are golden brown and crispy.
Remove from the oven and allow to cool for a minute before serving.
Serve with optional toppings such as sour cream, guacamole, and salsa.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.2 g | 230% | |
| Saturated Fat | 74.8 g | 374% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 490 mg | 163% | |
| Sodium | 3905 mg | 170% | |
| Total Carbohydrate | 205.2 g | 75% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 15.8 g | ||
| Protein | 133.6 g | 267% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1264 mg | 97% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2590 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
