Baked Chimichangas

10 Sep

All the crispiness of a chimichanga but baked for less guilt. Feel free to experiment with the filling. Easily adaptable to your tastes and dietary needs – can be made vegetarian or with corn tortillas for a gluten free option.

Time: 30 minutes             Serves: 4


  • 1 pound ground beef (may sub ground turkey or chicken)
  • 1 batch of Best Ever Taco Seasoning Mix or your favorite taco seasoning
  • 1 cup black beans or pinto beans
  • 1 cup salsa, plus more for garnish
  • 1 cup grated cheese (I used a Mexican blend) + a bit more for topping
  • 4 large flour tortillas (I used whole grain)
  • cooking spray
  • 1/4 sour cream or plain Greek yogurt
  • 4 cups leaf lettuce, roughly chopped
  • 2 cups diced tomatoes or cherry/grape tomatoes halved
  • 2 avocados, sliced
  • 1 large/2 small limes cut into wedges

How to make it

  • Preheat oven to 375F. Line a baking sheet with foil and spray with cooking spray.
  • Heat a medium skillet over medium heat. Add 1/4 cup water. Add ground beef and taco seasoning. Cook, stirring occasionally, until browned. Drain & set aside.
  • Divide beef, beans, salsa, and cheese between the tortillas. Gently fold and wrap tightly.
  • Place seam-side down onto baking sheet. Spray each with cooking spray. Bake for 10 minutes. Sprinkle a bit more shredded cheese on each and bake an additional 5 minutes.
  • Top with more salsa, and a dollop of sour cream. Serve with lettuce, tomatoes, avocado slices, and lime wedges for squeezing over all.

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