Oven Fried Chicken and Black Bean Chimichangas Oamc
Satisfy your craving for Tex-Mex flavors with these mouthwatering Oven-Fried Chicken and Black Bean Chimichangas, a freezer-friendly (OAMC) recipe perfect for busy weeknights. Featuring tender, oven-fried chicken coated in a seasoned panko-Parmesan crust, paired with a hearty black bean, rice, and salsa filling, these chimichangas deliver the ultimate blend of crispy, cheesy goodness in every bite. Rolled into golden, baked flour tortillas, this dish skips the deep fryer for a healthier yet equally indulgent option. Best of all, these chimichangas can be prepped ahead, frozen, and baked straight from the freezer for a quick, flavorful meal on demand. Serve with your favorite toppings like sour cream, guacamole, or extra salsa for a fiesta of flavors your family will love!
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 large Eggs
- 0.5 cups Milk
- 1.5 cups Panko breadcrumbs
- 0.5 cups Parmesan cheese
- 1 teaspoons Chili powder
- 1 teaspoons Ground cumin
- 0.5 teaspoons Garlic powder
- 1 teaspoons Salt
- 1 can (15 oz) Black beans
- 1.5 cups Cooked rice
- 0.75 cups Salsa
- 1.5 cups Shredded cheddar cheese
- 8 pieces Large flour tortillas
- 1 can Cooking spray
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone baking mat.
In a shallow bowl, whisk together the eggs and milk. In another shallow bowl, combine the panko breadcrumbs, Parmesan cheese, chili powder, ground cumin, garlic powder, and salt.
Dip each chicken breast into the egg mixture, then coat thoroughly with the breadcrumb mixture. Press gently to ensure the crumbs stick well.
Place the breaded chicken breasts on the prepared baking sheet. Spray the tops lightly with cooking spray. Bake for 25 minutes or until the chicken is cooked through and golden brown.
While the chicken cooks, drain and rinse the black beans, then mash them lightly with a fork in a large bowl. Add the cooked rice, salsa, and shredded cheddar cheese, stirring to combine.
Once the chicken is done baking, allow it to cool slightly before shredding or dicing into small pieces. Mix the chicken into the black bean and rice mixture.
Lay out the tortillas and divide the chicken and bean mixture evenly among them. Roll each tortilla tightly, folding in the sides as you go to create a chimichanga shape.
If you plan to eat immediately, place the chimichangas seam-side down on a fresh parchment-lined baking sheet, lightly spray with cooking spray, and bake at 400°F (200°C) for 15 minutes until crispy and golden. To freeze for later, wrap each unbaked chimichanga in aluminum foil and place them in a freezer-safe bag or container.
For reheating frozen chimichangas, preheat your oven to 375°F (190°C), remove the foil, and bake for 25-30 minutes, or until heated through and crispy.
Serve the chimichangas with additional salsa, sour cream, or guacamole on the side, if desired.
Nutrition Facts
Calories |
6528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 345.3 g | 443% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 1181 mg | 394% | |
| Sodium | 9996 mg | 435% | |
| Total Carbohydrate | 435.0 g | 158% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 30.5 g | ||
| Protein | 365.5 g | 731% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 2739 mg | 211% | |
| Iron | 33.9 mg | 188% | |
| Potassium | 1379 mg | 29% | |
*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.
