Chimichangas with Fresh Tomato Salsa

Chimichangas with Fresh Tomato Salsa

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.

  • 6Servings


  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • 1 1/2 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 1/2-inch) fat-free flour tortillas


Preheat oven to 350F. Coat baking sheet once with cooking spray. Set aside.

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.

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.

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.)

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.

Nutrition Information

  • Calories: 262
  • Carbohydrate Content: 31 g
  • Fat Content: 3 g
  • Fiber Content: 8 g
  • Protein Content: 20 g
  • Sodium Content: 540 mg