15 Minute Meal Kit

Pulled Pork Chimichangas with Beans, Corn and Cheddar Cheese

stovetop cooking

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat

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 you!
A note about serious food allergies

In Your Box (serves 2)

  • 8 oz. Fully Cooked Pulled Pork
  • 3 oz. Corn Kernels
  • 4 oz. Black Beans
  • 2 fl. oz. Red Enchilada Sauce
  • Info
    2 Large Flour Tortillas
  • 1 Roma Tomato
  • 3 oz. Diced White Onion
  • Info
    2 oz. Shredded Cheddar Cheese
  • 1 Lime

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 sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    790
  • Carbohydrates
    62g
  • Fat
    43g
  • Protein
    40g
  • Sodium
    1665mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan

Before You Cook

Cooking Guidelines

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
  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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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