Pulled Pork Chimichangas with Beans, Corn and Cheddar Cheese
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
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You Will Need
Large Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Prepare Ingredients and Make Pico de Gallo
Core tomato and cut into ¼" dice.
Halve lime. Cut one half into wedges and juice the other half.
Mix tomato, onion, 1 Tbsp. lime juice, and a pinch of salt in a mixing bowl until completely combined.
Coarsely chop pulled pork. Excess pork fat will render while cooking and add flavor.
Cook the Filling
Place a large non-stick pan over medium-high heat.
Add pulled pork to hot pan. Stir occasionally, breaking up meat, until heated through, 4-6 minutes.
Stir in black beans, corn, enchilada sauce, and a pinch of salt and pepper. Bring to a simmer.
Once simmering, remove from burner.
Make The Chimichangas
Place tortillas on a clean work surface. Place filling in the middle of each, then top evenly with cheese. Reserve pan; no need to wipe clean.
Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Set aside, seam side down. Repeat with second tortilla.
Crisp Chimichangas and Finish Dish
Return pan used to cook filling to medium-high heat and add 2 tsp. olive oil. Add chimichangas and cook undisturbed until browned, 1-2 minutes per side.
Remove from burner.
Plate dish as pictured on front of card, topping with chimichangas with pico de gallo. Bon appétit!
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