Baked Chimichangas with Nopales and Poblano recipe

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Ingredients

cooking spray
1 poblano chile - halved, seeded, and thinly sliced
½ medium onion, thinly sliced
1 ½ cups jarred nopales, thinly sliced
8 (8 inch) flour tortillas
1 cup shredded Monterey Jack cheese
1 cup canned black beans, drained and rinsed
1 cup plain Greek yogurt, or to taste
1 cup salsa, or to taste

Nutrition Info

289 calories
carbohydrate: 37.1 g
cholesterol: 18.2 mg
fat: 10.5 g
fiber: 5.1 g
protein: 12 g
saturatedFat: 4.8 g
servingSize: -
sodium: 640.8 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment and spray with cooking spray.

  2. Add poblano chile, onion, and nopales in a skillet over medium-high heat. Cook until chile and onion are soft, 3 to 5 minutes.

  3. Place 4 tortillas on a microwave-safe plate and cover with a damp paper towel. Heat until soft, about 30 seconds. Repeat with remaining tortillas.

  4. Place 1 tortilla on a work surface. Spoon 2 tablespoons each of nopales mixture, Monterey Jack cheese, and black beans on top and fold in sides. Place chimichanga on the prepared baking sheet seam-side down. Repeat with remaining fillings and tortillas.

  5. Bake in the preheated oven until golden brown, turning halfway through, 15 to 20 minutes.

Recipe Yield

8 chimichangas

Recipe Note

Low fat because you bake them! Nopales are a type of cactus that you can purchase in the Mexican food section in a jar.

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