nutritional information

Per Serving:

  • Calories: 262
  • Protein: 20 g
  • Total Fat: 3 g
  • Saturated Fat: g
  • Carbohydrates: 31 g
  • Cholesterol: mg
  • Sodium: 540 mg
  • Fiber: 8 g

Chimichangas with Fresh Tomato Salsa

Chimichangas with Fresh Tomato Salsa

6 servings

An oversize beef chimichanga at a restaurant can pack 800 calories and 46 grams of fatenough to feed three people! Our low-fat, high-flavor version of the Mexican specialty is a guilt-free indulgence. Heating the tortillas makes them easier to roll.
  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • 1 ½ lbs. fat-free ground soy "meat"
  • 14.5-oz. can low-sodium diced tomatoes
  • 2 tsp. chopped roasted jalapeno pepper
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 6 medium (7 ½-inch) fat-free flour tortillas
  • Fresh Tomato Salsa

 

  1. Preheat oven to 350F. Coat baking sheet once with cooking spray. Set aside.
  2. Coat large skillet with cooking spray and place over low heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Add garlic and stir 30 seconds.
  3. Add soy “meat,” breaking it up with a wooden spoon. Stir in tomatoes, roasted jalapeno, chili powder and cumin. Mix well. Cover and cook, stirring occasionally, 8 minutes.
  4. Meanwhile, stack tortillas, wrap in foil and bake until warm and pliable, 8 to 10 minutes. (Alternatively, using tongs, heat each tortilla over an open flame.)
  5. Place tortillas on work surface and spoon about 3/4 cup “meat” filling in center of each. Fold in sides and roll up, jelly-roll style. Place on prepared baking sheet, seam side down. Bake until chimichangas are lightly browned, about 30 minutes. Serve hot with salsa.
February 2000

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comments

Great, and easy to make. My husband, the meat eater, even loved it!

Katrina - 2010-02-14 07:55:19

Delicious! I didn't use any oil and used whole wheat tortillas to make this especially heart healthy. Very flavorful and easy. Everyone liked it!

Nadia - 2010-01-27 15:05:43

I loved this recipe! I changed it up a little...I did not use as much meat crumbles, but instead did some crumbles with red bell pepper and black beans.

Sarah - 2011-12-30 15:40:26

I made this again today.. this time I added mushroom, red and green bell pepper, black beans. I make a double batch and save it in the fridge for a nice healthy protein filled lunch for every day of the week.

Sarah - 2012-01-13 14:29:05