Beef Chimichangas

Low Potassium High Protein Egg-Free No Shellfish Nut-Free American Mexican Southwest Beef Dinner

Beef Chimichangas

Low Potassium High Protein Egg-Free No Shellfish Nut-Free American Mexican Southwest Beef Dinner
6 chimichangas
Prep time: 30 minutes
Total time: 45 minutes

Description

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.

Directions

  1. Place a large baking sheet in the oven; preheat to 425°F.
  2. 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.
  3. 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.
  4. Bake the chimichangas until browned, 10 to 15 minutes. Serve topped with lettuce and salsa.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories410 cal
  • Total Fat19.8 g
  • Saturated Fat7 g
  • Cholesterol2 mg
  • Sodium714 mg
  • Carbohydrate Total40.2 g
  • Protein26.2 g
  • Phosphorus383 mg
  • Potassium624 mg
  • Fiber5.9 g
  • Calcium193 mg

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 pound lean (90% or leaner) ground beef
  • 1 cup finely chopped mushrooms
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • 1 cup reduced-sodium canned refried beans
  • 1 4-ounce can chopped green chiles, preferably Hatch
  • Olive oil or avocado oil cooking spray
  • 6 8-inch whole-wheat flour tortillas
  • 6 tablespoons shredded Cheddar cheese
  • 1½ cups shredded romaine lettuce
  • 6 tablespoons fresh tomato salsa

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 pound lean (90% or leaner) ground beef
  • 1 cup finely chopped mushrooms
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • 1 cup reduced-sodium canned refried beans
  • 1 4-ounce can chopped green chiles, preferably Hatch
  • Olive oil or avocado oil cooking spray
  • 6 8-inch whole-wheat flour tortillas
  • 6 tablespoons shredded Cheddar cheese
  • 1½ cups shredded romaine lettuce
  • 6 tablespoons fresh tomato salsa
  • 1 tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 2 cloves garlic, minced
  • 1 pound lean (90% or leaner) ground beef
  • 1 cup finely chopped mushrooms
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • 1 cup reduced-sodium canned refried beans
  • 1 4-ounce can chopped green chiles, preferably Hatch
  • Olive oil or avocado oil cooking spray
  • 6 8-inch whole-wheat flour tortillas
  • 6 tablespoons shredded Cheddar cheese
  • 1½ cups shredded romaine lettuce
  • 6 tablespoons fresh tomato salsa

Description

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.

Directions

  1. Place a large baking sheet in the oven; preheat to 425°F.
  2. 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.
  3. 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.
  4. Bake the chimichangas until browned, 10 to 15 minutes. Serve topped with lettuce and salsa.
© Meredith Operations Corporation. All rights reserved. Used with permission.

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