Lynne's Baked Chimichangas


Leftovers get a new lease on life as delicious chimicangas—no frying involved!

Time: 45-50 mins.

Leftover steak, chicken, pork chops, fish, or rice*

1-2 large tomatoes, chopped

1 large onion, chopped

1/2 to 3/4 cup chopped cilantro

1 tsp. cumin (if desired)

1 can vegetarian refried beans

10 burrito-sized flour tortillas

3 Tbs. melted butter

Preheat oven to 350° F.

In a medium bowl, combine chopped tomatoes, onion and cilantro into a salad, mixing well.

Stir the refried beans in the can to a creamy consistency.

Finely chop whatever meat you’re using; the amount of meat really doesn’t matter, but figure 1/2 lb. as a base measurement.

Add the meat to the tomato salad mixture and stir to combine.

Spread about 1-1/2 Tbs. of refried beans in a 2 x 3-inch stripe at the center of a flour tortilla.

Cover the beans with 2-3 Tbs. of the salad mixture.

Fold the top and bottom edges of the tortilla over the meat, then fold the left and right sides toward the center to make a pillow or envelope shape.

Put filled tortilla seam side down on a baking sheet.

Repeat process with remaining tortillas.

Brush melted butter over the exposed tortilla surfaces.

Put chimichangas into preheated oven and bake for 30 minutes.

Serve with salsa and sour cream.

*For a vegetarian version, replace meat with leftover cooked rice or mix drained & rinsed canned black beans or chickpeas into the salad mixture.