How To make Low Fat Chimichangas
Ingredients
16
oz
black beans, can, rinsed, drained
8
oz
tomatoes, can, stewed
2-3
teaspoon
chili powder
1
teaspoon
oregano, dried or italian herbs
22
each
corn tortillas, 6 inch
1
cup
green onions, finely chopped, including tops
1 1/2
cup
jarlsberg cheese, lite, shredded
Directions:
Mix beans, tomatoes, chili powder and oregano in saucepan. Cover and simmer 5 minutes. Uncover and simmer, stirring and crushing some of the beans against side of pot, 5 minutes longer. Set aside. Warm tortillas per package directions and keep warm under a hot, damp cloth. Place 1 tablespoon of bean mixture on center of each tortilla. Sprinkle with a rounded teaspoon of onion, then a tablespoon of cheese. Fold opposite sides of tortillas on top of mixture twice, forming square packets. Place fold sides down on nonstick pan. Repeat until all ingredients are used. Cook over low heat, covered, 3 to 5 minutes until heated through and bottoms are crispy.
Serve at once or keep warm on a covered warming tray.
Yield: Makes 6 to 8 servings (22 to 24 pieces).
How To make Low Fat Chimichangas's Videos
Famous CHIMICHANGAS Casserole Recipe
#mexicanfoodrecipes #cooking #casserole #chimichangas
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BIRRIA Quesa Tacos casserole recipe-
Ingredients
Oil for frying
10 flour tortillas
1 tbsp butter
1 tbsp Ap flour
1 1/2 cup of chicken broth
16oz sour cream or crema Fresca
4 cups of melty cheese (1 cup is used for sauce)
1 medium onion
3 cups of shredded chicken
4 roasted poblano peppers (1 pepper to top casserole)
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Como hacer chimichangas
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California Style Burritos | Basics with Babish
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Betty's Baked Shredded Beef and Bean Chimichangas
Betty demonstrates how to make Baked Shredded Beef and Bean Chimichangas. These beef chimichangas also contain refried beans and a spicy tomato blend. Baking these chimichangas, rather than frying, makes them a little healthier.
Baked Shredded Beef and Bean Chimichangas
1 pound shredded cooked beef (I used top sirloin steak, cooked in a slow cooker and then shredded. You may used browned ground beef, if you prefer.)
1 tablespoon extra-virgin olive oil
½ cup finely-chopped onion
2 cloves minced garlic
16 ounce can refried beans
1 tablespoon chili powder
1 teaspoon ground cumin seed
4 ounces tomato sauce
10 to 12 (9-inch) flour tortillas
extra-virgin olive oil, for brushing on rolled tortillas
1 additional tablespoon extra-virgin olive oil
1 fresh finely-chopped jalapeno pepper, seeds and fibers removed
12 ounces additional tomato sauce
10 ounce can Ro-tel diced tomatoes and green chiles
6 ounces finely-shredded Cheddar or Monterey Jack cheese
In a deep skillet, sauté ½ cup finely chopped onion and 2 cloves minced garlic over medium-low heat until softened. Add 1 pound shredded cooked beef, a 16 ounce can of refried beans, 1 tablespoon chili powder, 1 teaspoon ground cumin, and 4 ounces tomato sauce. Stir to combine, and continue to heat over medium-low heat until heated through. Spoon about ½ cup of meat mixture off center of a tortilla. Fold the edge nearest the filling, just until mixture is covered. Fold in opposite sides of tortilla to center. Roll up. Brush all sides with extra-virgin olive oil. Place seam side down in a large ovenproof dish or in 1 of 2 smaller ovenproof dishes. Repeat with remaining meat mixture and tortillas. Bake at 350 degrees for about 15 minutes. While chimichangas are baking, mix together topping: In a medium-sized saucepan, sauté 1 fresh finely chopped jalapeno pepper in 1 tablespoon extra-virgin olive oil until softened. Add 12 ounces tomato sauce and a 10 ounce can of Ro-tel diced tomatoes and green chiles. Stir together over medium-low heat until heated through. Remove chimichangas from oven when done. Arrange chimichangas on serving plates. Spoon hot tomato-pepper sauce over tops, and sprinkle with 6 ounces finely-shredded Cheddar or Monterey Jack cheese. Serve immediately. I hope you enjoy this recipe! Love, Betty ♥♥♥♥♥
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Frozen Burritos That Are Definitely Worth Your Money
On days when you want to gorge on a burrito, you either go to your favorite restaurant where it’s served hot and fresh, or you make it from scratch at home. The latter can be fun, especially if you have mastered the craft of folding a burrito.
However, on days when you just don’t have the time, it’s best to whip out the frozen burrito from your freezer and pop it in your microwave or oven. Hardcore burrito eaters may say that’s blasphemous, but they would be surprised if they tried one.
A frozen burrito may never take the place of a freshly made one, but here are frozen burritos that are definitely worth your money.
#Burrito #FrozenFood #Food
Amy's | 0:00
Red's chicken, cilantro, and lime burrito | 0:57
Lilly B's | 1:28
Sweet Earth Peruvian Burrito | 2:02
Tina's | 2:43
Trader Joe's | 3:27
José Olé Beef and Cheese Chimichanga | 4:08
El Monterey breakfast burrito | 4:48
Daiya Tuscan Burrito | 5:42
Cool Beans Spicy Chipotle Burrito | 6:30
Johnny Ringo's | 7:24
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Low-Calorie Kung Pao Chicken Meal Prep / Pollo Kung Pao Picante
Only thing better than kung pao chicken, is when it's prepared in a heart healthier way so you can enjoy it more often! #Recipe - // Receta en español -
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La única cosa mejor que la receta original de pollo kung pao, es cuando se prepara en una manera más sana con menos calorías para que puedas comer más frecuentemente. #Receta -
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