Beef Chimichangas

Beef Chimichangas

3 Reviews
From: EatingWell Magazine, May/June 2016

To slash 150 calories in this healthy chimichanga recipe, we bake rather than fry and use less beef by stretching the filling with mushrooms and beans. Top the baked chimichangas with fresh salsa (found near other refrigerated dips and sauces) instead of jarred salsa to save on sodium.

Ingredients 6 servings

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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 pound lean (90% or leaner) ground beef
  • 1 cup finely chopped mushrooms
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • 1 cup reduced-sodium canned refried beans
  • 1 4-ounce can chopped green chiles, preferably Hatch
  • Olive oil or avocado oil cooking spray
  • 6 8-inch whole-wheat flour tortillas
  • 6 tablespoons shredded Cheddar cheese
  • 1½ cups shredded romaine lettuce
  • 6 tablespoons fresh tomato salsa


  • Active

  • Ready In

  1. Place a large baking sheet in the oven; preheat to 425°F.
  2. Heat oil in a large skillet over medium heat. Add onion and garlic; cook, stirring, until the onion is soft, about 2 minutes. Add beef, mushrooms, chili powder, cumin, oregano and salt; cook, breaking up the beef with a spoon, until the beef is no longer pink, 4 to 6 minutes. Stir in refried beans and chiles; cook, stirring, until hot, 1 to 2 minutes.
  3. Remove the hot baking sheet from the oven, place on a heatproof surface and coat with cooking spray. Place a tortilla on a clean work surface and spread ⅔ cup of the beef mixture along the bottom third. Sprinkle with 1 tablespoon cheese, tuck the sides over the filling and roll up from the bottom into a burrito. Place seam-side down on the baking sheet. Repeat with the remaining tortillas, filling and cheese. Generously coat the tops and sides of the chimichangas with cooking spray.
  4. Bake the chimichangas until browned, 10 to 15 minutes. Serve topped with lettuce and salsa.

Nutrition information

  • Serving size: 1 chimichanga
  • Per serving: 390 calories; 17 g fat(5 g sat); 5 g fiber; 36 g carbohydrates; 23 g protein; 44 mcg folate; 55 mg cholesterol; 5 g sugars; 0 g added sugars; 1,606 IU vitamin A; 8 mg vitamin C; 193 mg calcium; 4 mg iron; 683 mg sodium; 468 mg potassium
  • Nutrition Bonus: Vitamin A (32% daily value), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 2 lean meat, ½ high-fat meat, 1 fat

Reviews 3

November 12, 2017
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By: Ruth
I didn’t know chimichangas were so east to make! Very delicious and light.
May 05, 2016
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By: EatingWell User
Good flavor, but a pain The flavor is excellent, but 8 burritos do NOT roll with this much filling. The tortillas crack, make a mess, and the filling goes everywhere. I recommend using larger tortillas. Not practical. Pros: flavor, quick and easy, little prep Cons: rolling the burritos
May 01, 2016
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By: Rebecca Grenier
Loved the filling! Definitely making again. The filling is everything I like best in a burrito, a perfect blend of ground beef, beans, and chilis. The oven frying was a bit of a pain but did add extra crispyness to the outside and I would do it again. If you are going to eat these mostly as leftovers I would skip that step because after an hour in the fridge they are no longer crispy anyway. Also the salsa and lettuce on top was great mixed in -- this is a keeper! Pros: Beefy and delicious, a step up from plain burritoes Cons: oven frying takes more time and the crispyness does not last for leftovers (of course)
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