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Carnitas Baked Chimichangas (Chimichanges de Carnitas al Horno)

Ingrid Hoffmann shares this healthier version of a well-loved dish from her cookbook, Latin Comfort Foods Made Healthy/Clásicos Latinos a lo Saludable: More than 100 Diabetes-Friendly Latin Favorites. It’s sure to become a household staple in your home!

To make it vegetarian, swap the pork for portabello mushrooms. And watch Ingrid make the pico de gallo on P&B’s Food Instagram @PicklerAndBenFood.

Carnitas Baked Chimichangas (Chimichanges de Carnitas al Horno)
Serves 8


For the pico de gallo:
3 plum tomatoes, finely diced (3/4 pound)
1/4 cup finely diced white onion
1 jalapeño pepper, minced
3 tablespoons chopped fresh cilantro Grated zest of 1 lime
Juice of 1 lime
1/4 teaspoon sea salt

For the refried beans:
1 tablespoon extra-virgin olive oil
1/2 cup chopped onion
2 cloves garlic, minced
1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup low-sodium chicken broth or low-sodium vegetable broth 1/2 teaspoon chopped chipotle chilies in adobo
1/4 teaspoon ground cumin
1/8 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

For the carnitas:
Nonstick olive oil spray
1/2 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon extra-virgin olive oil
1 pound pork tenderloin
1 cup Healthy Refried Beans
1/2 cup reduced-fat shredded cheddar cheese 8 (6-inch) whole-wheat tortillas


1. Make the pico de gallo: In a medium bowl, stir together the tomatoes, onion, jalapeño, cilantro, lime zest, lime juice, and salt. Let stand at room temperature until flavors are blended, about 2 hours.

2. Make the refried beans: In a large nonstick skillet over medium-high heat, add the onion and garlic and cook until the onion is tender, about 6 minutes. Stir in the beans, broth, chipotle chilies, cumin, salt, and pepper. Cook until the beans are heated through, about 5 minutes. Mash the bean mixture with a fork or potato masher until coarsely mashed. Set aside 1 cup for the carnitas and reserve the rest for a future use.

3. Line a broiler pan with foil. Lightly spray with nonstick spray and preheat the broiler.

4. In a small bowl, mix the cumin, chili powder, salt, pepper, and oil. Rub the spice mixture all over the pork. Place the pork in the pan and broil, 6 inches from the source of heat, turning occasionally, until an instant-read thermometer reads 145 degrees when inserted into the thickest part of the pork, about 15 minutes. Transfer the pan to a wire rack and let the pork rest for 10 minutes.

5. Preheat the oven to 400 degrees.

6. Chop the tenderloin and pour the juices from the baking sheet over it. In a medium bowl, mix the pork, 1 cup refried beans, and cheddar cheese.

7. Wrap the tortillas in a damp paper towel and microwave for 30 seconds. Fill each tortilla with scant 1/2 cup of the pork mixture. Fold like a burrito.

8. In the oven, preheat a baking sheet for 5 minutes. Remove with oven mitts and place the chimichangas seam-side down on the baking sheet. Spray with nonstick spray. Bake until golden brown, about 15 minutes. Serve with pico de gallo.

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