Baked Pork Chimichangas

Name: Baked Pork Chimichangas
Prep time: 15 min
Cook time: 1 h 25 min
Total time: 1 h 40 min
Yield: 2-1/2 dozen.
Cuisine: North America, Mexican
Ingredients: 1 pound dried pinto beans; 1 boneless pork loin roast (3 pounds); 3 cans (4 ounces each) chopped green chiles; 1 large onion, chopped; 1/3 cup chili powder; 1/2 cup reduced-sodium chicken broth; 30 flour tortillas (6 inches); 4 cups shredded reduced-fat cheddar cheese; 2 cups picante sauce; 1 large egg white; 2 teaspoons water

TOTAL TIME: Prep: 15 min. + standing Bake: 1 hour 25 min. + standing YIELD: 2-1/2 dozen.

Lean shredded pork and pinto beans combine with south-of-the-border ingredients like green chiles and picante sauce in these from-scratch chimichangas. Because my recipe makes a lot, I can freeze some for those nights when I don't feel like cooking. —LaDonna Reed, Ponca City, Oklahoma

Ingredients

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

Directions

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. Preheat oven to 350°. Place roast in a Dutch oven. In a large bowl, combine the chiles, onion, chili powder and beans. Spoon over roast. Cover and bake 30 minutes. Stir in broth; cover and bake until a thermometer reads 145°, 30-45 minutes longer. Remove meat; let stand 10 minutes.
3. Shred meat with 2 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 sides down on two 15x10x1-in. baking pans coated with cooking spray.
4. In a small bowl, whisk egg white and water; brush over tops. Bake, uncovered, until heated through, 25-30 minutes. 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. Preheat oven to 400°. Bake until heated through, 10-15 minutes.

Nutrition 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.