Ingrid Hoffmann's Carnitas Baked Chimichangas
Chimichangas are, in essence, a deep-fried burrito that has been stuffed with different kinds of fillings. These diabetes-friendly chimichangas are stuffed with a healthier version of carnitas and baked instead of fried. Here, a lean pork loin has been roasted and mixed with refried beans and cheese, then stuffed inside a tortilla and baked. These "chimi" are like little gifts of flavor wrapped and ready to make you happy.
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Find this recipe and more in our bilingual cookbook, Latin Comfort Foods Made Healthy, by Ingrid Hoffmann. To order directly from the American Diabetes Association, click here
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- Prep time
- 5 min
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- Cook time
- 35 min
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- Servings
- 8 Servings
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- Serving size
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1 chimichanga
Ingredients
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Nonstick olive oil spray
- 1
- 1
-
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ground cumin
- 1/2 tsp
- 1/2 tsp
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Kosher Salt
- 1/2 tsp
- 1/2 tsp
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chili powder
- 1 tsp
- 1 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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olive oil
- 1 tsp
- 1 tsp
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pork tenderloin
- 1 lbs
- 454 g
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refried beans
- 1 cup
- 1 cup
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reduced-fat shredded cheddar cheese
- 1/2 cup
- 1/2 cup
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whole wheat flour tortillas (6-inch)
- 8
- 8
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-
Chicken Tacos
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Fiesta Tostadas (Mexican Pizza)
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Tacos de pollo
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Directions
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Line a broiler pan with foil. Lightly spray with nonstick spray and preheat the broiler.
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In a small bowl, mix the cumin, chili powder, salt, ground pepper, and oil. Rub the spice mixture all over the pork. Place the pork in the pan and broil, 6 inches from the source of heat, turning occasionally, until an instant-read thermometer reads 145 degrees F when inserted into the thickest part of the pork, about 15 minutes. Transfer the pan to a wire rack and let the pork rest for 10 minutes.
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Preheat the oven to 400 degrees F.
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Chop the tenderloin and pour the juices from the baking sheet over it. In a medium bowl, mix the pork, refried beans, and cheddar cheese.
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Wrap the tortillas in a damp paper bowl and microwave for 30 seconds. Fill each tortilla with scant 1/2 cup of the pork mixture. Fold like a burrito.
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Preheat a baking sheet for 5 minutes in the oven. Remove with oven mittens and place the chimichangas, seam-side down, on the baking sheet. Spray with nonstick spray. Bake for 15 minutes, until golden brown.