Baked Chimichangas - crispy, crunchy, cheesy, flavorful pork burrito with beans and cheese topped with guacamole for an indulgent yet less guilt munch. You'll forget that it is baked!
Servings 5 -6
- 2 1/2 – 3 cups cooked chicken or pork shredded
- 2 cups boiled beans or refried beans
- 1 medium onion chopped
- 1 large tomato
- 1 teaspoon minced garlic
- 2 teaspoons taco seasoning.
- 1 teaspoon ground cumin
- 2 teaspoons adobo sauce
- 1 cup shredded cheddar cheese
- 2 green onions , chopped (about 1/4 cup)
- ¼ cup chopped cilantro
- 5-6 burrito tortilla
- 2 tablespoons melted butter or canola oil
- 1-2 cup guacamole
Preheat oven to 400°F.
In a medium- large skillet, add oil, onions, garlic, tomatoes and chipotle sauce. Sauté, for about 2-3 minutes, stirring constantly to prevent any burns. Then add chicken or pork, taco seasoning, cumin, cilantro and ½ cup chicken broth or water bring to a boil and let it simmer for all the flavors to come together about 8-10 minutes, stirring occasionally. Until all the liquid has evaporated. Remove from the heat.
Oil baking sheet with a generous amount cooking spray or brush with butter. Place about 1/3 to ½ cup of the chicken mixture in the center of each tortilla leaving a 2-inch border on both ends. Top with beans, cheese, and cilantro. Fold in the ends and roll up.
Place the chimichangas seam-side down on the baking sheet; brush with the butter or oil. Bake 8 to 10 minutes per side, brushing again after you flip with spatula, until golden brown Garnish with desired toppings and serve with guacamole.
Calories: 587kcal | Carbohydrates: 55g | Protein: 30g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 79mg | Sodium: 1103mg | Potassium: 883mg | Fiber: 10g | Sugar: 5g | Vitamin A: 765IU | Vitamin C: 12.1mg | Calcium: 276mg | Iron: 5.3mg