Publix Aprons

Beef and Bean Chimichanga

Beef and Bean Chimichanga
Total Time:
30 minutes
Active Time:
15 minutes


1 tablespoon canola oil
1 lb lean ground beef
1 teaspoon ground cumin
2 teaspoons low-sodium taco seasoning
1 (15.5-oz) can low-sodium kidney beans, rinsed and drained
2 tablespoons fat-free sour cream
6 whole wheat burrito-size tortillas
1 1/2 cups reduced-fat shredded Cheddar cheese
Cooking spray


  1. Preheat oven to 400°F. Preheat medium nonstick sauté pan on medium-­‐high for 2–3 minutes. Place oil in pan; add ground beef, cumin, and Mexican seasoning. Brown 5–7 minutes, stirring to crumble meat, or until no pink remains. Stir in beans and sour cream; remove from heat and set aside.
  2. Place each tortilla on flat surface. Sprinkle 1/4 cup cheese down center of each tortilla; add 1/2 cup beef mixture over cheese. Fold two sides in towards the middle; then roll tortilla from end to end.
  3. Coat baking sheet with cooking spray; place chimichangas seam side down; coat with cooking spray. Bake 12–15 minutes or until tops are browned and crispy. Serve.

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Nutritional Information

CALORIES (per 1/6 recipe) 380kcal; FAT 11.00g; SAT FAT 2.50g; TRANS FAT 0.00g; CHOL 55mg; SODIUM 570mg; CARB 36g; FIBER 6.00g; SUGARS 3g; PROTEIN 31g; CALC 35%; VIT A 0%; VIT C 0%; IRON 20%

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