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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.

30 ServingsPrep: 15 min. + standing Bake: 1 hour 25 min. + standing

Ingredients

1 pound dried pinto beans
1 boneless pork loin roast (3 pounds), trimmed
3 cans (4 ounces each) chopped green chilies
1 large onion, chopped
1/3 cup chili powder
1/2 cup reduced-sodium chicken broth
30 flour tortillas (6 inches)
4 cups (16 ounces) shredded reduced-fat cheddar cheese
2 cups picante sauce
1 egg white
2 teaspoons water

Directions

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.
Place roast in a Dutch oven. In a large bowl, combine the chillies,
onion, chili powder and beans. Spoon over roast. Cover and bake at
350° for 30 minutes. Stir in broth; cover and bake 30-45 minutes
longer or until a thermometer reads 145°. Remove meat; let stand
10 minutes.
Shred meat with two 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

2 of 2

Baked Pork Chimichangas (continued)

Directions (continued)

sauce. Fold sides and ends over filling and roll up. Place seam side
down on two 15-in. x 10-in. x 1-in. baking pans coated with cooking
spray.
In a small bowl, whisk egg white and water; brush over top. Bake,
uncovered, at 350° for 25-30 minutes or until heated through.
Serve immediately or cool, wrap and freeze for up to 3 months.
To use frozen chimichangas: Place chimichangas on a baking sheet
coated with cooking spray. Bake at 400° for 10-15 minutes or
until heated through.
Yield: 2-1/2 dozen.

Nutrition Facts: One chimichanga equals 276 calories, 8 g fat (4 g saturated fat), 36 mg cholesterol, 475 mg sodium, 30 g carbohydrate, 6 g fiber, 20 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.