Southwestern Chimichangas

October 22, 2018

Southwestern Chimichangas


Southwestern Chimichangas

This southwestern chimichanga recipe is made with quinoa instead of rice. It makes quite a bit (12-16 chimichangas), so feel free to adjust the recipe it if your family isn’t as big as mine. If you’re going to the trouble of frying, why not just make them all and freeze the leftovers for another night. It’s just like buying a box of frozen chimichangas, only they’re healthier and less expensive. Alternatively, invite the neighbors over for dinner, if you’re a social type. I have a stock of them in a zipper bag in the freezer (neighbors weren’t invited). I am lazy & introverted.

Quinoa Chimichanga | Twisted Tastes

Quinoa Chimichangas

Holly McCarthy
Made with quinoa, black beans, and corn. Leftovers freeze well for use on busy nights. Try topping it with fresh salsa or cheese sauce and serve with tortilla chips.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 12


  • 12 flour tortillas
  • 2 cups quinoa cooked
  • 2 cups cheddar cheese shredded
  • 1 cup fiesta corn corn, green & red bell peppers
  • 1 can black beans canned
  • 1 small can green chiles
  • 1/4 cup red onions diced
  • 1 roma tomato diced
  • 2 tbsp lime juice


  • In a large bowl, combine the: diced tomatoes, cooked quinoa, black beans, fiesta corn, green chiles, diced red onions, and lime juice. Mix until combined thoroughly.
  • In a deep fryer or large cast iron skillet, add vegetable oil as per manufacturer instructions or until the oil reaches 1-1.5 inches high in the skillet. Preheat the oil on medium/low heat.
  • Place an uncooked flour tortilla on a flat surface.
  • Using a tablespoon, scoop two tablespoons of the quinoa mixture and place it onto the tortilla. Sprinkle the shredded cheese on top, if desired.
  • Tuck in the ends of the tortilla and roll it.
  • Place the uncooked chimichanga into the preheated oil in the skillet or fryer.
  • Fry the chimichanga for 2-4 minutes total, turning once to ensure both sides reach a golden brown appearance.
  • Remove the fried chimichanga from the oil and place on a cooling rack with a paper towel underneath to catch any dripping oil.
Tried this recipe?Let us know how it was!

p.s. Despite how awesome I might appear online, mistakes happen. If you happen to spot one on this recipe, save your fellow cooks a disaster and let me know by using the contact form.

Related Posts

Pumpkin Cream Filling

Pumpkin Cream Filling

Pumpkin Cream Filling This pumpkin cream filling recipe originated in 2010. Being the frugal wench I am, I decided I was going to make our pumpkin wedding cake with pumpkin cream filling rather than pay a half grand or so to have it made by […]

Vegetarian Chili With Black And White Beans

Vegetarian Chili With Black And White Beans

Vegetarian Chili With Black And White Beans This vegetarian chili is a nod to those who have decided it was okay to not consume an entire cow each week. In my household of seven, we have agreed, with the exception of my oldest son (majority […]

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating