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Prep Time: 15 Minutes Cook Time: 145 Minutes |
Ready In: 160 Minutes Servings: 2 |
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Ingredients:
1 pound(s) dried pinto beans |
1 boneless pork loin roast (3 pounds), trimmed |
3 4-ounce can(s) chopped green chilies |
1 large onion, chopped |
1/3 cup(s) chili powder |
1/2 cup(s) reduced-sodium chicken broth |
30 flour tortillas (6 inches) |
4 cup(s) (16 ounces) shredded reduced-fat cheddar cheese |
2 cup(s) picante sauce |
1 egg white |
2 teaspoon(s) water |
Directions:
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° for 1-1/2 hours. Stir in broth; cover and bake 30-45 minutes longer or until a meat thermometer reads 160°. Increase oven temperature to 350°.
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 2 tablespoons cheese and 1 tablespoon 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 cooking spray.
4. • In a bowl, whisk egg white and water; brush over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Serve immediately or cool, wrap and freeze for up to 3 months.
5. • To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Bake at 400° for 10-15 minutes or until heated through. Yield: 2-1/2 dozen.
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