Menu

Baked Pork Chimichangas

4 reviews
Total Time
Prep: 15 min. + standing Bake: 1 hour 25 min. + standing

By Taste Of Home Editorial Team

Recipe by LaDonna Reed, Ponca City, Oklahoma

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 15, 2022

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

Now Trending

Test Kitchen Approved

Baked Pork Chimichangas

4 reviews
Prep Time 15 min
Cook Time 1 hour 25 min
Yield 2-1/2 dozen

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
Text Ingredients

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.

Loading Popular in the Community
Loading Reviews