Rating: Unrated
Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Low fat because you bake them! Nopales are a type of cactus that you can purchase in the Mexican food section in a jar.

Gallery

Recipe Summary test

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
8
Yield:
8 chimichangas
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment and spray with cooking spray.

    Advertisement
  • Add poblano chile, onion, and nopales in a skillet over medium-high heat. Cook until chile and onion are soft, 3 to 5 minutes.

  • Place 4 tortillas on a microwave-safe plate and cover with a damp paper towel. Heat until soft, about 30 seconds. Repeat with remaining tortillas.

  • Place 1 tortilla on a work surface. Spoon 2 tablespoons each of nopales mixture, Monterey Jack cheese, and black beans on top and fold in sides. Place chimichanga on the prepared baking sheet seam-side down. Repeat with remaining fillings and tortillas.

  • Bake in the preheated oven until golden brown, turning halfway through, 15 to 20 minutes.

Nutrition Facts

289 calories; protein 12g; carbohydrates 37.1g; fat 10.5g; cholesterol 18.2mg; sodium 640.8mg. Full Nutrition
Advertisement