- 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 each) shredded reduced-fat cheddar cheese
- 2 cups picante sauce
- 1 egg white
- 2 teaspoons water
- Place beans in a soup kettle; 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 bowl, combine chillies, onion, chili powder and beans. Spoon over roast. Cover and bake at 325° for 1-1/2 hours. Stir in broth; cover and bake 30-45 minutes longer or until a meat thermometer reads 160°. Increase oven temperature to 350°.
- Remove meat and shred 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 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.
- In a 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. Yield: 2-1/2 dozen.
Reviews forBaked Pork Chimichangas
"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."