Baked Pork Chimichangas Recipe
Baked Pork Chimichangas Recipe photo by Taste of Home
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Baked Pork Chimichangas Recipe

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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.
TOTAL TIME: Prep: 15 min. + standing Bake: 1 hour 25 min. + standing
MAKES:30 servings
TOTAL TIME: Prep: 15 min. + standing Bake: 1 hour 25 min. + standing
MAKES: 30 servings


  • 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

Nutritional 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.


  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. 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.
  3. 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 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.
  4. 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.
  5. 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.
Originally published as Baked Pork Chimichangas in Taste of Home December/January 2004, p47

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Mandy257 User ID: 6312943 66036
Reviewed Aug. 1, 2014

"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!"

justmbeth User ID: 1196484 90561
Reviewed Apr. 24, 2014

"Cooked up perfectly per directions. quick to reheat from frozen, making a super fast meal. A keeper."

PattersonL User ID: 4549556 130653
Reviewed Dec. 19, 2012

"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."

2Labs2Many User ID: 5170778 60505
Reviewed Jun. 10, 2010

"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."

debleblanc User ID: 1408491 130652
Reviewed Oct. 10, 2009

"These are great. I freeze them and heat for a quick supper."

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