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Baked Pork Chimichangas

By: LaDonna Reed  
"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."

Rating: This weblink has been rated 7 times with an average star rating of 4.7 Read Reviews (6)

Rate/Review | 351 people have saved this

Prep Time:
15 Min
Cook Time:
2 Hrs 25 Min
Ready In:
2 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 30 servings
 

Ingredients

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

Directions

  1. 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.
  2. Place roast in a Dutch oven. In a bowl, combine chillies, onion, chili powder and beans. Spoon over roast. Cover and bake at 325 degrees F for 1-1/2 hours. Stir in broth; cover and bake 30-45 minutes longer or until a meat thermometer reads 160 degrees F. Increase oven temperature to 350 degrees F.
  3. 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 nonstick cooking spray.
  4. In a bowl, whisk egg white and water; brush over top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through. Serve immediately or cool, wrap and freeze for up to 3 months.

Footnotes

  • Nutritional Analysis: 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 17, 2008 by joy-of-jesus-smileymom 
I actually cook the filling in my slow cooker: (soak beans as directed, or overnight in cold... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 29, 2008 by 3UNDERTHEAGEOF4 
Excellent. Very economical, makes a lot. I made a few chages, but it was a great recipe. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2008 by MRSSWEANY 
Excellent recipe. Freeze well and reheat in microwave without becoming soggy. I make this... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 21, 2009 by Allypal 
I've made this twice now...first with the loin roast and second with a butt. I think the butt... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 10, 2009 by Piper06 
The meat is very flavorful. I will cook a full 45 miutes on the second roation, next time. I... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 23, 2009 by SHUGIRL 
I changed this recipe a lot..first I used ground turkey, sauteed onions and peppers and put... MORE

 
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