Low-Fat Chimichangas
Submitted by Bhyte
Crispy baked chimichangas stuffed with spiced black beans, melted cheese, and fresh green onions. Skip the deep fryer for this healthier take on the classic Tex-Mex favorite.
YIELD
8 servingsPREP
25 minCOOK
20 minREADY
45 minThese baked chimichangas deliver all the crispy, cheesy satisfaction you crave without the heavy oil.
Black beans get simmered with tomatoes, chili powder, and oregano until they break down into a thick, flavorful filling that won’t leak out when you fold your tortillas.
The secret to getting that golden, crunchy exterior? Pan-frying in a nonstick skillet over low heat lets the tortillas crisp up beautifully while the cheese melts inside.
Kitchen Tips
- Keep tortillas warm under a damp towel so they fold without cracking
- Mash some beans against the side of the pot to create a thicker filling that stays put
- Place seam-side down in the pan to seal the packets as they cook
- Use Jarlsberg Lite cheese to keep the fat content down without sacrificing flavor
Variations
- Swap black beans for pinto or kidney beans
- Add diced jalapeños to the filling for extra heat
- Top with fresh salsa, Greek yogurt, or guacamole before serving
Ingredients
Directions
Mix beans, tomatoes, chili powder and oregano in saucepan. Cover and simmer 5 minutes. Uncover and simmer, stirring and crushing some of the beans against side of pot, 5 minutes longer. Set aside. Warm tortillas per package directions and keep warm under a hot, damp cloth. Place 1 tablespoon of bean mixture on center of each tortilla. Sprinkle with a rounded teaspoon of onion, then a tablespoon of cheese. Fold opposite sides of tortillas on top of mixture twice, forming square packets. Place fold sides down on nonstick pan. Repeat until all ingredients are used. Cook over low heat, covered, 3 to 5 minutes until heated through and bottoms are crispy.
Serve at once or keep warm on a covered warming tray.
Yield: Makes 6 to 8 servings (22 to 24 pieces).
Comments