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Baked Pork Chimichangas

 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


  • 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


  • 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.
Nutritional 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.