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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 10 |
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This is a wonderful recipe that allows me to get my chimichanga fix without all the fat of a deep fried restaurant chimichanga. I team it up with a salad and some rice for a delicious, speedy go-to meal that's fit for company. Ingredients:
1 lb extra lean ground beef |
2 cups salsa |
1 (15 ounce) can black beans, rinsed |
2 cups low fat shredded cheddar cheese |
10 (8 inch) flour tortillas |
Directions:
1. Preheat oven to 425.
2. In large skillet, brown and crumble ground beef till no longer pink.
3. Drain off any fat.
4. Add the salsa, black beans and cheese to the meat.
5. Over low heat, heat meat mixture through till cheese is melted.
6. Divide meat mixture evenly between the tortillas.
7. Roll each tortilla up, tucking in ends so the meat mixture is completely enclosed.
8. Place on baking sheet and lightly spray the top of each chimichanga with cooking spray.
9. Bake for 20 minutes or until chimichangas are nicely golden and crispy.
10. *note: These come out of the oven extremely hot. I let them sit for 10 minutes or so before serving.
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