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5 from 1 vote
Air-Fried Vegan Mini Chimis with Rice and Beans

A childhood favorite, these mini chimis are perfect for a weeknight meal, or they can be made ahead and refrigerated or frozen for a quick and easy snack or lunch.

Course: Dinner, Lunch, Snack
Cuisine: American, Mexican
Servings: 8 mini chimis
Author: Michael Monson
Ingredients
  • 2 ½ cups refried beans (see recipe below)
  • ½ cup cooked black beans
  • 3 cups seasoned Mexican rice (I prefer Knorr’s “Mi Arroz”)
  • ½ to 1 cup shredded vegan cheddar cheese
  • 8 to 10 10” uncooked flour tortillas
  • diced jalapeno, diced onion, diced tomatoes, shredded lettuce, or additional veggies to taste
  • Water in a spray bottle
  • Cooking spray, optional
  • Vegan sour cream or soy yogurt*
  • Hot sauce or salsa
Instructions
  1. In a large bowl, combine the beans, rice, and cheese, along with any onions or jalapenos you would like to add inside of your mini chimis. Working one at a time, spritz a bit of water onto an uncooked tortilla. Using a ⅓ cup measuring cup or scoop, place the rice and bean mixture into the center of the uncooked tortilla. Fold the sides of the tortilla into the center until the touch. Press down lightly as you begin to roll the tortilla away from you until it rolls over to meet the far edge. Spritz a little bit of water onto the seam to help it stick. Continue rolling your mini chimis until you have used all of your fillings or tortillas. If you are concerned about them unrolling, you can weave a toothpick into the seam to prevent them from coming apart.

  2. Preheat your air-fryer or oven to 400 degrees Fahrenheit. If you would like to ensure a more even browning, you can spray each mini chimi with nonstick cooking spray.
To cook them in an air fryer:
  1. The cooking time will vary depending on the size of your air fryer. Begin checking them after about 5 minutes. Flip them over if they appear to be browning too much on on side. They are done when they are crispy and golden all around.
To bake them in a conventional oven:
  1. Place your mini chimis onto a metal rack placed over a baking sheet. Check your mini-chimis after about 10 minutes, flipping them over if they appear to be too brown on one side. They are done when they are crispy and golden all around.
To store them in the refrigerator:
  1. Bake or air fry your mini-chimis just until they begin to get crispy, but before they brown. Allow them to cook to room temperature, and then wrap each mini chimi in foil or parchment paper. Store for up to 5 days in the refrigerator. To reheat, remove from the foil or parchment, and follow the cooking instructions above.
To freeze them:
  1. Follow the same directions for refrigeration, but place them in the freezer. To reheat, microwave for 30 seconds before following the air fryer or baking directions above.