Beef & Bean Chimichangas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 333.5
  • Total Fat: 13.9 g
  • Cholesterol: 36.1 mg
  • Sodium: 814.7 mg
  • Total Carbs: 35.9 g
  • Dietary Fiber: 4.5 g
  • Protein: 15.9 g

View full nutritional breakdown of Beef & Bean Chimichangas calories by ingredient
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I tried to reduce the calories and fat on this Mexican dish so I could still enjoy a favorite meal once in while. I tried to reduce the calories and fat on this Mexican dish so I could still enjoy a favorite meal once in while.
Number of Servings: 8


    1/2 lb. lean ground beef (or ground turkey)
    1/2 c. chopped onion
    1/2 c. diced yellow pepper
    1 1/2 c. frozen whole kernel corn, thawed
    1/2 - 3/4 c. taco sauce
    1 - 2 tsp. chili powder (or to taste)
    1 tsp. garlic salt
    1 tsp. ground cumin
    1 (16oz) can black beans, drained & rinsed
    8 (8-inch) flour tortillas
    1 c. shredded cheddar cheese (or Monterey Jack)
    canola oil spray
    shredded lettuce
    1 diced tomato


Preheat oven to 350 degrees F (175 degrees C).

Brown ground beef in a skillet over medium-high heat. Drain excess grease, and add onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in taco sauce and season with chili powder, garlic salt and cumin, stirring until well blended. Cook until heated through, then remove from heat and set aside.

Put rinsed and drained black beans in food processor, and process into a paste. Spread a thin layer of bean paste over each tortilla. Spoon beef mixture down the center of each tortilla, and then top with 1-2 Tbls of cheese. Roll up tortillas and place seam-side down into a 9x13 baking dish. Spray rolled tortillas lightly with canola oil.

Bake for 30-35 minutes in preheated oven, or until golden brown. Garnish with lettuce and tomato, and serve with hot rice.

Makes 8 8-inch Chimichangas

Number of Servings: 8

Recipe submitted by SparkPeople user RACHTHEBACH.

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