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Add a photoServings: 4
Ingredients
- Basic Border Beef
- 4 x 12-inch flour tortillas
- 1 x 16 ounce. can refried beans warmed
- 1/2 c. minced green onion vegetable oil shredded Cheddar and Monterey Jack cheese lowfat sour cream guacamole enchilada sauce salsa
Directions
- Working with one tortilla at a time, place 1/4 of the meat, 1/3 c. of the beans, and a couple of Tbsp. of the green onion in the bottom third of each tortilla. Fold the bottom of the tortilla up over the filling.
- Then fold over each side. Finally, fold top down over the filling and secure with toothpicks. Make sure to secure tightly. You may fry or possibly bake. If frying, heat oil to 365 degrees and fry till golden, about 5 min. To bake, preheat oven to 425 degrees . Place chimichangas on a cookie sheet and brush both sides with vegetable oil. Bake till golden brown, about 20 min, turning every 5 min. Serve with shredded cheese, lowfat sour cream, enchilada sauce, salsa, and guacamole.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 12g | |
| Recipe makes 4 servings | |
| Calories 4 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.02g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2mg | 0% |
| Potassium 33mg | 1% |
| Total Carbs 0.88g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.28g | 0% |
| Protein 0.22g | 0% |
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