Recipes
Beef and Bean Chimichanga
6 servings
30 minutes total (Active 15 minutes)
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Ingredients
- 1 tablespoon canola oil
- 1 lb lean ground beef
- 1 teaspoon ground cumin
- 2 teaspoons low-sodium taco seasoning
- 1 (15.5-oz) can low-sodium kidney beans, rinsed and drained
- 2 tablespoons fat-free sour cream
- 6 whole wheat burrito-size tortillas
- 1 ½ cups reduced-fat shredded Cheddar cheese
- Cooking spray
Steps
- Preheat oven to 400°F. Preheat medium nonstick sauté pan on medium-‐high for 2–3 minutes. Place oil in pan; add ground beef, cumin, and Mexican seasoning. Brown 5–7 minutes, stirring to crumble meat, or until no pink remains. Stir in beans and sour cream; remove from heat and set aside.
- Place each tortilla on flat surface. Sprinkle ¼ cup cheese down center of each tortilla; add ½ cup beef mixture over cheese. Fold two sides in towards the middle; then roll tortilla from end to end.
- Coat baking sheet with cooking spray; place chimichangas seam side down; coat with cooking spray. Bake 12–15 minutes or until tops are browned and crispy. Serve.
Amount per ⅙ recipe serving: Calories 380, Total Fat 11g, Sat Fat 2.5g, Trans Fat 0g, Chol 55mg, Sodium 570mg, Total Carb 36g, Fiber 6g, Sugars 3g, Protein 31g, Calc 35%, Vitamin A 0%, Vitamin C 0%, Iron 20%