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Baked Pork Chimichangas

"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."
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Ingredients

2 h 40 m servings
Original recipe yields 30 servings

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Directions

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  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 145 degrees F (63 degrees C). 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.

Reviews

Read all reviews 16
  1. 19 Ratings

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Most helpful positive review

I actually cook the filling in my slow cooker: soak beans as directed, or overnight in cold water, then add roast to cooker followed by beans. Add broth or water just to cover. Cook on High 1 ...

Most helpful critical review

After following the instructions, I found that my beans were completely hard and dry. I let them sit in the oven for another hour--still no change. So I'm sitting here, with the pot on the ove...

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I actually cook the filling in my slow cooker: soak beans as directed, or overnight in cold water, then add roast to cooker followed by beans. Add broth or water just to cover. Cook on High 1 ...

Excellent. Very economical, makes a lot. I made a few chages, but it was a great recipe. I used 10 inch tortillas. I used one can of pinto beans drained and put that over the meat with the oth...

After following the instructions, I found that my beans were completely hard and dry. I let them sit in the oven for another hour--still no change. So I'm sitting here, with the pot on the ove...

These were excellent! I made the pork filling in the crockpot for four hours on high, which made the prep much easier. I served this with a spicy corn casserole and we loved them.

YUM! I used leftover shredded pork from a pork roast, seasoned. I also used black beans.

I've made this twice now...first with the loin roast and second with a butt. I think the butt was better! I also made this in the crockpot and started with soaking the beans overnight, elimina...

Excellent! I didn't soak the beans. I put them in a microwave safe container with enough water to cover, and microwaved for 15 minutes. Exactly the same result as soaking overnight without tr...

Wonderful! I made extras and froze them!

my excitement about making this did not live up to the actual outcome. I followed recipe exactly( only adding a little chopped garlic) and I felt the filling was really bland and didn't have a "...