Crispy Baked Chimichangas
Prep Time15 mins
Cook Time12 mins
Total Time12 mins
Servings: 6 servings
- 6 medium tortilla, whole wheat
- 1 large egg white
- 15 ounce refried beans, canned, fat-free
- 15 ounce black beans, canned
- 1/2 cup enchilada sauce
- 2 teaspoon olive oil
- 1/2 cup cheddar cheese, shredded
- 1 cup shredded lettuce
- 1 medium tomato, red
- 2 tablespoon cilantro
- 1/2 cup salsa
- 1/2 cup sour cream
Add egg whites to a bowl and mix with whisk.
Add beans to the middle of tortilla, and sprinkle with cheese.
Begin folding tortilla. Start with one side and fold up an inch and then fold sides and then add more egg white where you make the last fold.
Flash-fry chimis by placing in a pan of 2 tsp oil on medium-high heat. Heat on both sides for 1 minute until golden brown. Place chimichangas onto a pan covered in foil, seam-side down.
Bake at 350 for 12-15 minutes.
Calories: 434kcal | Carbohydrates: 71g | Protein: 24g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 1819mg | Fiber: 21g | Sugar: 8g