Low Fat Beef and Bean Chimichanga
Savor the flavors of Tex-Mex cuisine with this Low Fat Beef and Bean Chimichanga recipe, delivering all the indulgence without the guilt! Packed with lean ground beef, protein-rich black beans, and a medley of bold spices like cumin and chili powder, this healthier twist on a classic dish guarantees robust flavor in every bite. Wrapped in whole wheat tortillas and baked—not fried—these chimichangas achieve a crispy, golden exterior with the help of a light coating of cooking spray. Topped with fresh cilantro and green onions, and optionally served with light sour cream, this dish is perfect for a wholesome family dinner or meal prep option. Ready in just 40 minutes, these nutritious baked beef and bean chimichangas are a must-try for anyone craving guilt-free Tex-Mex comfort food!
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Recipe Information
Ingredients
- 1 pound lean ground beef (90% lean)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup canned black beans, rinsed and drained
- 1 teaspoon cumin powder
- 1 teaspoon chili powder
- 1 cup salsa
- 1 cup low-fat shredded cheddar cheese
- 6 large whole wheat tortillas
- 1 as needed cooking spray
- 2 tablespoons green onions, sliced
- 2 tablespoons fresh cilantro, chopped
- 0.5 cup light sour cream (optional)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly coat it with cooking spray.
In a large non-stick skillet over medium heat, add the lean ground beef. Cook for 5-7 minutes, breaking it apart with a spatula, until no longer pink.
Add the chopped onion and minced garlic to the skillet. Cook for an additional 3 minutes until the onion becomes translucent.
Mix in the black beans, cumin powder, and chili powder. Stir well to combine all the ingredients and cook for 2 more minutes.
Remove the skillet from heat and stir in the salsa and low-fat shredded cheddar cheese until evenly mixed.
Warm the tortillas slightly to make them pliable, either by microwaving them for 15-20 seconds or heating them on a skillet for about 10 seconds per side.
Place about 1/4 cup of the beef and bean mixture in the center of each tortilla. Fold the sides in, then roll the tortilla tightly from the bottom to the top, forming a burrito shape.
Arrange the chimichangas seam side down on the prepared baking sheet. Lightly spray the tops with cooking spray to promote crispiness.
Bake in the preheated oven for 15-18 minutes until the tortillas are golden brown and crispy.
Garnish with sliced green onions and chopped cilantro. Serve with light sour cream on the side if desired.
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.7 g | 110% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 6133 mg | 267% | |
| Total Carbohydrate | 226.2 g | 82% | |
| Dietary Fiber | 41.2 g | 147% | |
| Total Sugars | 25.4 g | ||
| Protein | 179.8 g | 360% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1550 mg | 119% | |
| Iron | 26.4 mg | 147% | |
| Potassium | 3811 mg | 81% | |
*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.
