Baked Chimichangas with Nopales and Poblano

These chimichangas are filled with jarred nopales, black beans, and Jack cheese, then baked instead of fried and served with Greek yogurt.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 289 Calories

Ingredients

• 1 cup shredded Monterey Jack cheese
• 8 (8 inch) flour tortillas
• cooking spray
• ½ medium onion, thinly sliced
• 1 poblano chile - halved, seeded, and thinly sliced
• 1 ½ cups jarred nopales, thinly sliced
• 1 cup canned black beans, drained and rinsed
• 1 cup plain Greek yogurt, or to taste
• 1 cup salsa, or to taste

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment and spray with cooking spray.

Step 2

Add poblano chile, onion, and nopales in a skillet over medium-high heat. Cook until chile and onion are soft, 3 to 5 minutes.

Step 3

Place 4 tortillas on a microwave-safe plate and cover with a damp paper towel. Heat until soft, about 30 seconds. Repeat with remaining tortillas.

Step 4

Place 1 tortilla on a work surface. Spoon 2 tablespoons each of nopales mixture, Monterey Jack cheese, and black beans on top and fold in sides. Place chimichanga on the prepared baking sheet seam-side down. Repeat with remaining fillings and tortillas.

Step 5

Bake in the preheated oven until golden brown, turning halfway through, 15 to 20 minutes.