Pulled Pork Chimichangas with Beans, Corn and Cheddar-Jack Cheese

stovetop cooking

Prep & Cook Time: 60+ 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)

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

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
    792
  • Carbohydrates
    62g
  • Fat
    43g
  • Protein
    40g
  • Sodium
    1666mg

Recipe Steps

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 The Ingredients and Start The Filling

    Core tomato and cut into ¼" dice. Halve lime. Cut one half into wedges and juice the other half. Add tomatoes, diced onions, 1 tablespoon lime juice, and a pinch of salt to a bowl until completely combined. Set aside. "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. Add black beans, corn, enchilada sauce, and a pinch of salt and pepper to pan. Bring to a simmer and remove from heat. Reserve pan; wipe clean.

  2. 2

    Make The Chimichangas

    Place tortillas on a clean work surface. Place filling in the middle of each, then top evenly with cheese. 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.

  3. 3

    Crisp The Chimichangas

    Place 2 tsp olive oil in the same pan over medium high heat. Add chimichangas and sear until crispy, 1-2 minutes on each side.

  4. 4

    Finish The Dish

    Plate dish as pictured on front of card, topping with pico. Bon appétit!

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