11 Easy Sides to Serve with Chimichangas

Searching for the perfect side for your chimichangas? You’re in luck! This roundup of 11 easy sides is packed with quick, crowd-pleasing options from zippy salads to cheesy beans. Let’s make dinner a fiesta!

Mexican Rice

Can we just talk about how Mexican Rice is the unsung hero of taco night? This fluffy, tomatoey side dish is basically a hug in a bowl—sautéed with onion, garlic, and tomato, then kissed with cumin and cilantro. It's so good you might forget the tacos entirely.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 25 minutes

Ingredients

Produce

• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 large ripe tomato, seeded and finely chopped
• 1/4 cup fresh cilantro, chopped

Pantry

• 1 cup long-grain white rice, rinsed until water runs clear
• 2 tbsp rich extra virgin olive oil
• 1 tsp ground cumin
• 1/2 tsp fine sea salt
• 2 cups low-sodium chicken broth

Instructions

1. Rinse the long-grain white rice in a fine-mesh sieve under cold water until the water runs clear—this removes excess starch for fluffier grains.
2. Heat the rich extra virgin olive oil in a medium saucepan over medium heat until shimmering. Add the finely diced yellow onion and sauté until softened and translucent, about 4 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
4. Add the finely chopped ripe tomato and cook for 2 minutes, stirring occasionally, until it breaks down into a chunky sauce.
5. Sprinkle in 1 tsp of ground cumin and 1/2 tsp of fine sea salt, then stir to coat the vegetables. Cook for 1 minute to toast the cumin.
6. Pour in the rinsed rice and stir to coat every grain with the tomato mixture. Cook for 1 minute, letting the rice slightly toast—this locks in flavor.
7. Carefully pour the 2 cups of low-sodium chicken broth into the pan. Stir once, then bring to a full boil over high heat.
8. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes without lifting the lid (no peeking!).
9. After 18 minutes, remove the pan from heat and let it sit, still covered, for 5 minutes to allow the steam to finish cooking the rice.
10. Uncover, fluff the rice with a fork, then gently fold in the fresh chopped cilantro. Taste and adjust salt if needed.

Garnish this rice with extra cilantro and a squeeze of lime for a bright finish. It's the perfect sidekick to anything from burrito bowls to grilled fish—or honestly, eaten straight from the pan with a spoon. You do you.

Refried Beans

Craving a bowl of creamy, dreamy comfort that’s basically the Beyoncé of beans? These refried beans are here to steal the spotlight with their velvety texture and punchy spice—move over, guac!

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 4 cloves garlic, minced
• 2 cans (15 oz each) pinto beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 cup vegetable broth or water
• 1 tbsp fresh lime juice
• 1/2 tsp fine sea salt
• 1/4 tsp finely ground black pepper

Instructions

1. Heat the rich extra virgin olive oil in a large skillet over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, for 5 minutes until translucent and fragrant—don't rush this; it’s the flavor foundation.
2. Add the minced garlic, ground cumin, and smoked paprika. Stir constantly for 30 seconds until the garlic smells amazing but hasn’t burned (garlic turns bitter fast, so watch it like a hawk).
3. Pour in the drained and rinsed pinto beans and the vegetable broth (or water). Stir to combine, then bring to a gentle simmer. Let it bubble for 8 minutes, allowing the flavors to mingle and the liquid to reduce slightly.
4. Remove from heat. Using a potato masher or the back of a wooden spoon, mash the beans to your desired consistency—keep it chunky or go fully smooth, no judgment. If it’s too thick, add a splash more broth.
5. Stir in the fresh lime juice, fine sea salt, and finely ground black pepper. Taste and adjust salt—canned beans vary, so this step is crucial. For a silky finish, stir in a tablespoon of butter if you’re feeling extra.
6. Return the skillet to low heat and cook for 1–2 minutes, stirring, until the beans are hot and any extra liquid has cooked off. The final texture should be thick and spreadable, not soupy.

Not gonna lie—these refried beans are dangerously addictive. They’re velvety smooth with a smoky kick, perfect for stuffing into tacos, smearing on tostadas, or just eating straight from the pan. Go ahead, double the batch; your future self will thank you.

Black Bean and Corn Salad

Not just another salad, this Black Bean and Corn Salad is like a fiesta in a bowl. It's crunchy, zesty, and so easy you'll wonder why you ever bothered with complicated sides. This one's a keeper for any summer barbecue or taco night.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Salad

• 1 (15-ounce) can firm black beans, drained and rinsed thoroughly
• 1 1/2 cups sweet yellow corn (from a can or thawed frozen)
• 1 medium crunchy red bell pepper, diced small
• 1/2 medium red onion, finely diced
• 1/4 cup fresh cilantro leaves, chopped (plus more for garnish)
• 1 small jalapeño, seeded and minced (optional for heat)

For the Dressing

• 3 tablespoons rich extra virgin olive oil
• 2 tablespoons freshly squeezed lime juice (from about 1 lime)
• 1/2 teaspoon finely ground cumin
• 1/2 teaspoon smoked paprika (for a subtle smoky kick)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a large mixing bowl, combine the drained black beans, sweet corn, diced red bell pepper, red onion, chopped cilantro, and jalapeño (if using). Tip: Make sure to drain and rinse the black beans well to remove excess sodium and prevent a muddy color.
2. In a separate small bowl, whisk together the extra virgin olive oil, lime juice, cumin, smoked paprika, kosher salt, and black pepper until emulsified. Tip: Roll the lime on the counter before juicing to get more juice out.
3. Pour the dressing over the salad and toss gently until everything is evenly coated. Tip: For best flavor, let the salad sit for 10-15 minutes to allow the flavors to meld.
4. Taste the salad and adjust seasoning with a pinch more salt or a squeeze of lime if needed.
5. Garnish with additional cilantro before serving.

Kick off your meal with this vibrant salad—it's perfect as a side or scooped up with tortilla chips. The crunch of the bell pepper and the tangy lime dressing will dance on your taste buds. Don't be surprised if it steals the show at your next cookout.

Cilantro Lime Rice

Just when you thought plain rice was boring, this cilantro lime version waltzes in with a zesty punch! It's fluffy, fragrant, and so easy—your taste buds will throw a fiesta.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 cup long-grain white rice
• 2 cups cold water
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon flaky sea salt
• 1/4 cup finely chopped fresh cilantro leaves
• 2 tablespoons fresh lime juice (from about 1 juicy lime)

Instructions

1. Rinse the long-grain white rice in a fine-mesh sieve under cold running water until the water runs clear—this removes excess starch for fluffier grains.
2. In a medium saucepan, heat the extra-virgin olive oil over medium heat until shimmering, then add the rinsed rice and stir to coat. Toast for 1-2 minutes, until the rice turns slightly translucent and smells nutty.
3. Pour in the cold water and sprinkle the flaky sea salt. Stir once, then increase heat to high and bring to a rolling boil.
4. Once boiling, reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer for 18 minutes. Avoid peeking! Steam is key for perfect texture.
5. Remove the saucepan from heat and let it stand, still covered, for 5 minutes. This allows the steam to finish cooking and separate the grains.
6. Uncover and fluff the rice with a fork. Gently fold in the finely chopped fresh cilantro leaves and fresh lime juice. Taste and add an extra pinch of salt if needed—then serve immediately.

Dive into a bowl of this zesty rice and you'll never go back to plain again. It's the ultimate sidekick for tacos, burrito bowls, or grilled fish—or just eat it solo with an extra squeeze of lime.

Mexican Street Corn Salad

This Mexican Street Corn Salad is the ultimate summer side dish—smoky, creamy, and tangy all at once. It's like elote in a bowl, without the mess of eating off the cob. Perfect for BBQs or taco nights.

Serving: 6 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

Salad

• 6 ears fresh corn on the cob, husked
• 2 tbsp rich olive oil
• 1/2 cup creamy mayonnaise
• 1/2 cup tangy crumbled cotija cheese
• 1 tsp smoky chili powder
• 2 bright limes (juice and zest)
• 1/4 cup fresh cilantro, chopped
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat grill to medium-high heat, about 400°F.
2. Brush each ear of corn generously with the rich olive oil.
3. Grill corn, turning occasionally, until charred in spots, about 10-12 minutes. Tip: Don't walk away—corn can go from charred to burnt quickly.
4. Let corn cool slightly, then cut kernels off the cob using a sharp knife. Tip: Place the cob in a wide bowl to catch all the kernels and juice.
5. In a large bowl, whisk together creamy mayonnaise, lime juice, lime zest, smoky chili powder, fine sea salt, and freshly ground black pepper until smooth.
6. Add grilled corn kernels, tangy cotija cheese, and fresh cilantro to the bowl. Stir until everything is well coated.
7. Taste and adjust seasoning if needed, adding more chili powder for heat or lime juice for tang.
8. Serve immediately while warm, or refrigerate for a cold salad. Garnish with extra cotija and cilantro if desired.

Honestly, this salad disappears fast—the smoky corn, creamy dressing, and salty cheese are an irresistible combo. Serve it warm as a side or cold as a dip with tortilla chips. Either way, you'll be making it on repeat all summer.

Guacamole

Ready to meet your new favorite dip? This guacamole is so creamy and zesty, you'll want to eat it by the spoonful. It’s the perfect balance of rich avocado, bright lime, and just enough heat.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 3 ripe Hass avocados
• 2 tablespoons freshly squeezed lime juice (about 1 lime)
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 small jalapeño, seeded and minced
• 1/2 teaspoon coarse sea salt, plus more to taste

Instructions

1. Slice the avocados in half lengthwise and remove the pits. Scoop the flesh into a large mixing bowl.
2. Add the lime juice and use a fork to mash the avocados to your desired consistency — leave some chunks for texture (tip: the secret to great guac is not over-mashing).
3. Stir in the diced red onion, chopped cilantro, minced jalapeño, and sea salt. Mix until evenly combined.
4. Taste and adjust seasoning if needed — a pinch more salt or a squeeze of extra lime can brighten the flavors (tip: let it sit for 5 minutes to let flavors meld, and it’s even better).
5. Serve immediately, or press plastic wrap directly onto the surface to prevent browning (tip: adding a thin layer of lime juice on top also helps keep it green).

Not only is this guacamole a showstopper at parties, but it’s also a weeknight hero. Scoop it up with crunchy tortilla chips, pile it on tacos, or spread it on toast for a quick, flavor-packed snack.

Pico de Gallo

Zounds! This pico de gallo is so fresh and zesty, it’ll make you want to salsa all day long. Forget store-bought salsa—this homemade version is a fiesta in a bowl, bursting with ripe tomatoes, zingy lime, and just the right kick from jalapeño.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 4 large ripe Roma tomatoes, seeded and finely diced
• 1/2 cup finely chopped white onion
• 1/4 cup fresh cilantro leaves, chopped
• 1 medium jalapeño pepper, seeded and minced
• 2 tablespoons fresh lime juice (from about 1 lime)
• 1/2 teaspoon kosher salt

Instructions

1. Seed and finely dice the 4 large ripe Roma tomatoes. Place in a medium mixing bowl.
2. Finely chop 1/2 cup white onion and 1/4 cup fresh cilantro. Add to the bowl.
3. Carefully seed and mince the 1 medium jalapeño. (Tip: Use gloves or wash hands immediately after handling.) Add to the bowl.
4. Squeeze 2 tablespoons fresh lime juice over the mixture. Sprinkle with 1/2 teaspoon kosher salt. (Tip: Start with less salt; you can always add more.)
5. Stir everything together gently until combined. Taste and adjust lime or salt if needed.
6. Let the pico de gallo sit at room temperature for at least 10 minutes. (Tip: This allows the flavors to meld—resist the urge to serve immediately for best results.)
7. Serve with tortilla chips, on tacos, or as a topping for grilled meats.

Light and bright, this pico de gallo is the perfect companion for any summer meal. The crunch of fresh onion and the pop of cilantro make every bite a celebration.

Charro Beans

Kick off your boots and grab a spoon—these Charro Beans are the cowboy-approved comfort food you didn't know you needed. Hearty pinto beans get a smoky, peppery upgrade from sizzling bacon and fresh chilies, making this pot of gold the star of any backyard bash or lazy Sunday.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 2 minutes

Ingredients

For the Beans

• 1 lb dried pinto beans (rinsed and sorted)
• 6 slices thick-cut bacon (cut into 1-inch pieces)
• 1 large yellow onion (finely diced)
• 4 cloves garlic (minced)
• 2 medium Roma tomatoes (seeded and diced) or 1 can (14.5 oz) fire-roasted diced tomatoes
• 1-2 fresh jalapeños (seeded and minced, depending on heat preference)
• 1/2 cup fresh cilantro (chopped, plus more for garnish)
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 bay leaves
• 1 tsp kosher salt (plus more as needed)
• 8 cups water (or low-sodium chicken broth for more flavor)

Instructions

1. Rinse the dried pinto beans under cold water and pick out any stones or shriveled beans. Soak them overnight in enough water to cover by 3 inches, then drain and rinse again. (If short on time, do a quick soak: boil beans in water for 2 minutes, cover, and let sit for 1 hour.)
2. In a large Dutch oven or heavy-bottomed pot over medium heat, cook the bacon pieces until crispy and the fat is rendered, about 8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pot.
3. Add the diced onion to the pot and sauté in the bacon drippings until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the diced tomatoes (with their juices if using canned), jalapeños, cumin, chili powder, and bay leaves. Cook, stirring frequently, for 3 minutes until the tomatoes break down slightly.
5. Return the cooked bacon to the pot along with the soaked and drained pinto beans. Pour in the water (or broth) and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and let simmer for 2 hours.
6. After 2 hours, check the beans for tenderness. They should be creamy but still hold their shape. If not, continue simmering uncovered for another 15-30 minutes, adding more liquid if needed to keep them submerged.
7. Once the beans are tender, remove the bay leaves and stir in the chopped cilantro and 1 teaspoon of salt. Taste and adjust salt if necessary—remember that bacon adds salt, so go easy at first. Tip: Adding salt early can make beans tough; always season near the end.
8. Let the beans sit off the heat for 10 minutes to thicken the broth. Garnish with extra cilantro and a squeeze of lime if desired.

Grab a warm tortilla or crusty bread—the creamy, smoky broth is basically liquid gold. These beans get even better the next day, so make a double batch and watch them disappear.

Mexican Coleslaw

Ever had a coleslaw that actually makes you excited about cabbage? This Mexican Coleslaw is that slaw—zesty, creamy, and just the right amount of smoky heat. It’s like a fiesta in a bowl, minus the cleanup.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

• 4 cups finely shredded firm green cabbage (about half a medium head)
• 1/2 cup fresh cilantro leaves, roughly chopped
• 1/4 cup thinly sliced red onion
• 1/3 cup creamy mayonnaise
• 1/4 cup tangy sour cream
• 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon adobo sauce
• Juice of 1 juicy lime
• 1/2 teaspoon earthy ground cumin
• 1/2 teaspoon fine sea salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

Instructions

1. In a small bowl, whisk together creamy mayonnaise, tangy sour cream, minced chipotle peppers, adobo sauce, juice of 1 lime, earthy ground cumin, 1/2 teaspoon fine sea salt, and 1/4 teaspoon freshly ground black pepper. Tip: For an extra tangy kick, add a splash of apple cider vinegar.
2. In a large bowl, combine finely shredded firm green cabbage, thinly sliced red onion, and fresh cilantro leaves.
3. Pour the creamy chipotle dressing over the cabbage mixture. Use tongs to toss until every shred is evenly coated. Tip: Let the slaw rest for 10 minutes to allow the flavors to meld—it gets even better.
4. Taste and adjust seasoning with additional salt or a squeeze of lime if desired. Tip: For the crunchiest texture, serve immediately; if you like it softer, let it sit longer.

Serve this slaw piled high on grilled fish tacos, alongside smoky carne asada, or simply by the spoonful. Seriously, it’s the perfect partner for any summer feast. So get ready to fall in love with cabbage all over again.

Roasted Chili Corn

Just when you thought corn couldn't get any more exciting, this roasted chili corn comes in with a sizzle. It's like a fiesta in every bite, and it's ready in a flash.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

Corn & Seasoning

• 4 ears fresh sweet corn, husked and kernels cut from the cob (about 4 cups)
• 2 tablespoons unsalted butter, melted (rich, creamy)
• 1 teaspoon chili powder (smoky, mild heat)
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon fresh lime juice (tangy)
• 2 tablespoons chopped fresh cilantro (optional, for garnish)
• Lime wedges (for serving)

Instructions

1. Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the fresh corn kernels with the melted butter, chili powder, salt, and pepper until evenly coated. (Tip: For even coating, use a spatula to fold the seasonings into the butter-coated corn.)
3. Spread the seasoned corn in a single layer on the prepared baking sheet. Avoid overcrowding—use two sheets if needed for even roasting.
4. Roast for 10 minutes, then remove the pan and stir the corn with a spatula. (Tip: Rotate the pan halfway through for even browning—your oven's hot spots won't stand a chance.)
5. Return to the oven and roast for another 8–10 minutes, until the kernels are golden and slightly charred at the edges. For extra char, switch to broil for the last 2 minutes, watching closely.
6. Remove from the oven and immediately drizzle the fresh lime juice over the hot corn. Toss gently to combine. (Tip: The lime juice brightens the flavors and prevents the corn from drying out.)
7. Garnish with chopped cilantro and serve with lime wedges on the side.

Perfectly crispy on the edges, tender in the middle, with a kick of chili and bright lime—this corn is a party on your plate. Pile it into tacos, spoon it over grilled meats, or just eat it straight from the pan.

Avocado Tomato Salad

Put your chips away—this Avocado Tomato Salad is the main event. Chunky, creamy, and zingy with a cilantro vinaigrette that'll make your taste buds do a happy dance.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Salad

• 2 ripe but firm Haas avocados, diced into ½-inch cubes
• 1 pint cherry tomatoes, halved (or 2 large vine-ripened tomatoes, chopped)
• ½ small red onion, thinly sliced
• 3 tablespoons fresh cilantro, chopped (plus more for garnish)

For the Cilantro Vinaigrette

• ¼ cup fresh lime juice (from about 2 limes)
• ¼ cup rich extra virgin olive oil
• ½ teaspoon fine sea salt
• ¼ teaspoon finely ground black pepper

Instructions

1. Place the sliced red onion in a small bowl and cover with cold water. Let soak for 5 minutes to mellow its bite—then drain and pat dry. (Tip: This tames the onion's sharpness without losing crunch.)
2. In a large bowl, combine the diced avocado and halved cherry tomatoes. Gently toss to mix.
3. Add the drained red onion and 3 tablespoons chopped cilantro to the bowl. Set aside.
4. Make the vinaigrette: In a small jar or bowl, whisk together the fresh lime juice, extra virgin olive oil, fine sea salt, and black pepper until emulsified. (Tip: For a creamier dressing, add a small handful of fresh cilantro leaves and blend with an immersion blender.)
5. Pour the vinaigrette over the salad and gently fold everything together until evenly coated. Be careful not to mash the avocado.
6. Let the salad rest at room temperature for 5 minutes before serving—this allows the flavors to meld. (Tip: If making ahead, keep the vinaigrette separate and add just before serving to prevent the avocado from browning.)

With every forkful, the creamy avocado plays off the juicy tomatoes and zesty vinaigrette. Whether you serve it as a side or scoop it up with tortilla chips, this salad delivers a burst of fresh, bold flavor.

Conclusion

Zap over to your kitchen and whip up one of these 11 easy sides to make your chimichangas shine. Trust me, they’re all winners. I’d love to hear which one you try first — drop a comment below! And don’t forget to save this roundup to your Pinterest board for later. Happy cooking!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.