Crispy, Flavor-Packed, and Oven-Baked—A Clean Spin on a Southwest Classic

Chimichangas are Arizona’s claim to Tex-Mex fame—crispy, golden burritos traditionally deep-fried and loaded with cheese, beans, and seasoned meat. This clean Arizona chimichanga recipe gives you all the flavor and crunch you crave, but it’s oven-baked (or air-fried) instead of deep-fried, and made with wholesome, real ingredients.

I started making these when I wanted a fun, flavorful dinner that felt a little indulgent but still fit into my clean eating rhythm. The first time I served them to my family, everyone was hooked—especially with a dollop of Greek yogurt and a side of guac.

Perfect for weeknight dinners, meal prep, or satisfying that Mexican food craving without the takeout regret.

Ingredients

For the Filling:

• 1 tablespoon olive oil

• ½ small yellow onion, diced

• 2 cloves garlic, minced

• 1 lb ground turkey or grass-fed ground beef

• 1 teaspoon cumin

• 1 teaspoon chili powder

• ½ teaspoon smoked paprika

• ½ teaspoon oregano

• Salt and pepper to taste

• ½ cup canned black beans, rinsed and drained

• ½ cup diced tomatoes (or fresh salsa)

• ½ cup shredded cheddar or Monterey Jack cheese (optional)

For the Chimichangas:

• 4 large whole wheat or gluten-free tortillas

• Olive oil spray or avocado oil spray

• Optional toppings: Greek yogurt, guacamole, chopped cilantro, lime wedges

Instructions

1. Make the Filling: In a skillet, heat olive oil over medium. Sauté onion for 3–4 minutes until soft. Add garlic and cook 1 minute. Stir in ground meat and cook until browned. Drain excess liquid if needed.

2. Season: Add cumin, chili powder, paprika, oregano, salt, and pepper. Stir in beans and tomatoes. Simmer for 3–5 minutes until thickened. Remove from heat and stir in cheese (if using).

3. Assemble: Preheat oven to 425°F. Lay tortillas flat and spoon filling into the center. Fold sides in, then roll tightly like a burrito. Place seam-side down on a parchment-lined baking sheet.

4. Bake: Lightly spray the tops with oil. Bake for 18–22 minutes, flipping once halfway, until golden and crisp.

5. Serve: Top with Greek yogurt, guacamole, and fresh cilantro. Serve with a side of lime wedges or clean salsa.

Sarah’s Tex-Mex Tips

• Make It Veggie: Swap meat for sautéed mushrooms, quinoa, or more beans.

• Air Fryer Method: Air fry at 400°F for 10–12 minutes, flipping halfway through.

• Freeze & Reheat: These freeze beautifully—wrap in foil and reheat in the oven for a quick lunch.

• Customize: Add chopped spinach, corn, or jalapeños to switch up the filling.

Why You’ll Love This Recipe

These Arizona chimichangas are crispy, packed with bold Southwest flavor, and totally satisfying—without the deep-fryer. They're clean, crave-worthy, and easy enough for a weeknight win.

Once you try this baked version, you may never go back to greasy restaurant chimis again.

Nutrition (Per Serving – 1 chimichanga):
Calories: 390
Protein: 28g
Fat: 15g
Carbs: 32g
Fiber: 6g
Sugar: 3g