Air-Fryer Black Bean Chimichangas

Total Time Prep: 20 min. Cook: 5 min./batch
Yield 6 servings
Test Kitchen Approved
These chimichangas get a little love from the air fryer, so they’re much healthier than their deep-fried counterparts. Black beans provide protein, and the recipe is a smart way to use up leftover rice. —Kimberly Hammond, Kingwood, Texas

Ingredients

  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 2/3 cup frozen corn
  • 2/3 cup minced fresh cilantro
  • 2/3 cup chopped green onions
  • 1/2 teaspoon salt
  • 6 whole wheat tortillas (8 inches), warmed
  • 4 teaspoons olive oil
  • Optional: Guacamole and salsa

Directions

  1. Preheat air fryer to 400°. In a large microwave-safe bowl, mix beans, rice and corn; microwave, covered, until heated through, 4-5 minutes, stirring halfway. Stir in cilantro, green onions and salt.
  2. To assemble, spoon 3/4 cup bean mixture across the center of each tortilla. Fold bottom and sides of tortilla over filling and roll up. Brush with olive oil.
  3. In batches, place seam side down on greased tray in air-fryer basket. Cook until golden brown and crispy, 2-3 minutes. If desired, serve with guacamole and salsa.

Nutrition Facts

1 chimichanga: 337 calories, 5g fat (0 saturated fat), 0 cholesterol, 602mg sodium, 58g carbohydrate (2g sugars, 10g fiber), 13g protein.

These chimichangas get a little love from the air fryer, so they’re much healthier than their deep-fried counterparts. Black beans provide protein, and the recipe is a smart way to use up leftover rice. —Kimberly Hammond, Kingwood, Texas
Recipe Creator

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