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Baked Pork Chimichangas

Total Time

Prep: 15 min. + standing Bake: 1 hour 25 min. + standing

Makes

2-1/2 dozen

Lean shredded pork and pinto beans combine with south-of-the-border ingredients like green chiles and picante sauce in these from-scratch chimichangas. Because my recipe makes a lot, I can freeze some for those nights when I don't feel like cooking. —LaDonna Reed, Ponca City, Oklahoma
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Ingredients

  • 1 pound dried pinto beans
  • 1 boneless pork loin roast (3 pounds)
  • 3 cans (4 ounces each) chopped green chiles
  • 1 large onion, chopped
  • 1/3 cup chili powder
  • 1/2 cup reduced-sodium chicken broth
  • 30 flour tortillas (6 inches)
  • 4 cups shredded reduced-fat cheddar cheese
  • 2 cups picante sauce
  • 1 large egg white
  • 2 teaspoons water

Directions

  1. Place beans in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
  2. Preheat oven to 350°. Place roast in a Dutch oven. In a large bowl, combine the chiles, onion, chili powder and beans. Spoon over roast. Cover and bake 30 minutes. Stir in broth; cover and bake until a thermometer reads 145°, 30-45 minutes longer. Remove meat; let stand 10 minutes.
  3. Shred meat with 2 forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam sides down on two 15x10x1-in. baking pans coated with cooking spray.
  4. In a small bowl, whisk egg white and water; brush over tops. Bake, uncovered, until heated through, 25-30 minutes. Serve immediately or cool, wrap and freeze for up to 3 months.
  5. To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

Nutrition Facts

1 each: 276 calories, 8g fat (4g saturated fat), 36mg cholesterol, 475mg sodium, 30g carbohydrate (0 sugars, 6g fiber), 20g protein. Diabetic Exchanges: 2 starch, 2 lean meat.

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