Express
Pulled Pork Chimichangas with Beans, Corn and Cheddar Cheese
stovetop cooking
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Wheat
Chef
Jimmy Cababa
In Your Box (serves 2)
- 8 oz. Fully Cooked Pulled Pork
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2 Large Flour Tortillas
- 1 Roma Tomato
- 4 oz. Black Beans
- 3 oz. Diced White Onion
- 3 oz. Corn Kernels
- 1 Lime
- 2 fl. oz. Red Enchilada Sauce
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2 oz. Shredded Cheddar Cheese
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.
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Nutrition (per serving) QPGwkLPE
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Calories790
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Carbohydrates61g
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Net Carbs55g
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Fat44g
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Protein40g
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Sodium1680mg
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
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1 Prepare Ingredients and Make Pico de Gallo
Core tomato and cut into 1/4" 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 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 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 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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