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Crispy Baked Chimichangas

Course Main Course
Cuisine Mexican
Keyword baked, beans, Chimichangas, vegetarian, Veggies
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 12 minutes
Servings 6 servings
Calories 434kcal

Ingredients

  • 6 medium tortilla, whole wheat
  • 1 large egg white
  • 15 ounce refried beans, canned, fat-free
  • 1/2 cup enchilada sauce
  • 15 ounce black beans, canned
  • 2 teaspoon olive oil
  • 1/2 cup cheddar cheese, shredded

Toppings

  • 1 cup shredded lettuce
  • 1 medium tomato, red
  • 2 tablespoon cilantro
  • 1/2 cup salsa
  • 1/2 cup sour cream

Instructions

  • Add egg whites to a bowl and mix with whisk.
  • Stir the enchilada sauce into the refried beans. 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.
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