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Pulled Pork Chimichangas

Pulled Pork Chimichangas

with Beans, Avocado Salsa, Salad and Sour Cream

20-MIN MEAL
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Family favourite flavours in a loaded, cheesy chimichanga! Top each bite with creamy lime crema, refreshing avocado salsa or both!

Allergens:Wheat/BléMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time20 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

300 g

Pulled Pork

2 unit

Flour Tortillas, 12-inch

(ContainsWheat/Blé)

1 cup

Monterey Jack Cheese, shredded

(ContainsMilk/Lait)

1 unit

Lime

7 g

Cilantro

113 g

Grape Tomatoes

1 unit

Avocado

56 g

Onion, chopped

56 g

Spring Mix

370 mL

Black Beans

56 g

Corn Kernels

1 tbsp

Mexican Seasoning

6 tbsp

Sour Cream

(ContainsMilk/Lait)

Not included in your delivery

1.5 tbsp

Oil*

½ tsp

Sugar*

¼ tsp

Salt and Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4728 kJ
Calories1130 kcal
Fat63 g
Saturated Fat22 g
Carbohydrate86 g
Sugar9 g
Dietary Fiber14 g
Protein62 g
Cholesterol160 mg
Sodium1800 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Non-Stick Pan
Strainer
Measuring Spoons
Baking Sheet
Aluminum Foil
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat broiler to high and wash and dry all produce. Drain and rinse beans. Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4ppl), then onions. Cook, stirring occasionally, until softened, 1-2 min. Add pork, corn, beans and Mexican seasoning. Cook, stirring occasionally until pork is shredded into smaller pieces and mixture is heated through, 3-4 min.** Season with pepper.

2

Arrange tortillas on a clean surface. Divide pork mixture in the centre of each tortilla. Fold up bottoms of tortillas then fold in sides and roll up. Place chimichangas on a foil-lined baking sheet, seam-side down. Sprinkle tops with cheese.

3

Broil in middle of oven, until cheese is melted and tortillas are heated through, 3-4 min. (TIP: Keep your eye on the chimichangas, so they don't burn!)

4

While chimichangas broil, juice a quarter of the lime (half the lime for 4ppl). Cut remaining lime into wedges. Roughly chop cilantro. Peel, pit, then cut avocado into ½-inch pieces.

5

Whisk together lime juice with 1/2 tsp sugar and 1 tbsp oil (dbl for 4ppl) in a large bowl. Add spring mix, avocado, tomatoes and cilantro. Season with salt and pepper, and toss to combine.

6

Cut chimichangas in half. Divide chimichangas and salad between plates. Dollop sour cream over chimichangas.