Baked Pork Chimichangas
Lean shredded pork and pinto beans combine with south-of-the-border ingredients like green chilies and picante sauce in these from-scratch chimichangas. "Because my recipe makes a lot, I can freeze them for those nights when I don't feel like cooking," informs field editor LaDonna Reed of Ponca City, Oklahoma.
Reviews
I added some Turmeric, to it before I put it in the oven. I also used salsa instead of picante sauce. I added some extra broth, while I was mashing the beans. This recipe made 36 chimichangas, and would have made more, but I ran out of tortillas. This is a new family favorite! It was wonderful. (They are really good dipped in ranch dressing). This recipe is alot of work, but its well worth it, and for my family of 4, it made 3 meals plus leftovers. Enjoy!
Cooked up perfectly per directions. Quick to reheat from frozen, making a super fast meal. A keeper.
They were very good. I will definitely cook the beans longer before adding them to the roast. Would also cook the roast for 3 hours so it would shredded more easily.
So good and taste very authentic. Beware though - these do take quite some time to make so allow plenty of time to cook the beans and then to cook the bean/pork roast. My roast could have cooked about 1/2 hour more so that it would shred more easily.
These are great. I freeze them and heat for a quick supper.
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