Low Carb Beef and Bean Chimichanga
Satisfy your craving for bold Tex-Mex flavors with this Low Carb Beef and Bean Chimichanga recipe—perfect for a healthy yet indulgent meal! Packed with seasoned ground beef, protein-rich black soybeans, and a blend of aromatic spices like chili powder, cumin, and oregano, this dish is wrapped in a low-carb tortilla and baked to crispy perfection. Say goodbye to greasy, deep-fried chimichangas and hello to a guilt-free version that retains all the crunch and flavor you love. Topped with tangy sour cream, zesty salsa, and fresh cilantro, this easy-to-make recipe is ideal for busy weeknights and fits seamlessly into a low-carb lifestyle. Ready in just 40 minutes, these golden, cheesy chimichangas will delight the whole family!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 1 cup Black soybeans, drained and rinsed
- 1 tablespoon Chili powder
- 1 teaspoon Cumin
- 0.5 teaspoon Oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 6 Low-carb tortillas (8-inch)
- 2 tablespoons Olive oil
- 1 cup Shredded cheddar cheese
- 0.5 cup Sour cream
- 0.5 cup Salsa
- 0.25 cup Fresh cilantro, chopped
Instructions
Preheat your oven to 400°F (200°C).
In a large skillet, heat one tablespoon of olive oil over medium heat.
Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.
Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes.
Stir in the black soybeans, chili powder, cumin, oregano, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the flavors to combine.
Remove the skillet from heat and let the filling cool slightly.
Place a low-carb tortilla on a clean work surface. Spoon about 1/6 of the beef and bean mixture onto the center of the tortilla, followed by a sprinkle of shredded cheddar cheese.
Fold in the sides of the tortilla, then roll it up tightly from one end to the other, forming a burrito shape. Repeat for the remaining tortillas.
Brush each chimichanga with a light coating of olive oil.
Arrange the chimichangas seam-side down on a baking sheet lined with parchment paper.
Bake in the preheated oven for 15 minutes, or until the tortillas are golden brown and crispy.
Remove from the oven and let cool slightly before serving.
Top each chimichanga with a scoop of sour cream, a spoonful of salsa, and a sprinkle of fresh cilantro before serving.
Nutrition Facts
Calories |
2717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 190.1 g | 244% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 500 mg | 167% | |
| Sodium | 4536 mg | 197% | |
| Total Carbohydrate | 147.3 g | 54% | |
| Dietary Fiber | 82.5 g | 295% | |
| Total Sugars | 25.8 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1536 mg | 118% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2802 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
