Hummus Chimichangas


  • 4 Flour tortillas
  • 1 small container of plain hummus
  • Olive oil (a lot)
  • lettuce shredded
  • 1 large tomato diced
  • 1 avocado sliced
  • 2 cups shredded mexican cheese
  • 1 can pinto beans
  • 2 tspn garlic powder


  1. Warm the pinto beans and garlic powder in a small pot.
  2. Pour about a 1/2″ layer of olive oil into a deep pan and warm on medium heat.
  3. Lay the tortillas flat and s pread the hummus on evenly to one side.
  4. Roll the tortillas up, and then gently flaten them so they aren’t round, but still rolled.
  5. When the oil is hot, throw the rolled up tortillas and hummus in (basically deep-fry them).  When you are fying them the loose tortilla end might pop open, but this is okay, it’s actually better to fry it so there is a “flap” open to put the toppings in.
  6. Brown the tortillas on each side until crispy, remove from oil and set on a paper towel.  You can even put them in a toster oven to keep them warm while you’re cooking the others.
  7. Top with avocado slices, lettuce, tomato, and cheese.

Serve with the pinto beans on the side.  Makes 2 plates.

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