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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.

Source: EatingWell Magazine, May/June 2016

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place a large baking sheet in the oven; preheat to 425 degrees F.

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  • 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.

  • 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 2/3 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.

  • Bake the chimichangas until browned, 10 to 15 minutes. Serve topped with lettuce and salsa.

Nutrition Facts

1 chimichanga
390 calories; protein 22.9g; carbohydrates 35.8g; dietary fiber 5g; sugars 5.2g; fat 16.9g; saturated fat 5g; cholesterol 55.4mg; vitamin a iu 1605.6IU; vitamin c 8.5mg; folate 44.3mcg; calcium 192.7mg; iron 4.2mg; magnesium 32.8mg; potassium 467.8mg; sodium 683.3mg; thiamin 0.1mg.

2 starch, 1 vegetable, 2 lean meat, 1/2 high-fat meat, 1 fat

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