Pulled Pork Chimichangas
with Beans, Avocado Salsa, Salad and Sour Cream
Family favourite flavours in a loaded, cheesy chimichanga! Top each bite with creamy lime crema, refreshing avocado salsa or both!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
300 g
Pulled Pork
2 unit
Flour Tortillas, 12-inch
(Contains Gluten)
1 cup
Monterey Jack Cheese, shredded
(Contains Milk)
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
(Contains Milk)
Not included in your delivery
1.5 tbsp
Oil*
½ tsp
Sugar*
¼ tsp
Salt and Pepper*
Nutrition Values
Utensils
Instructions
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.
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.
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!)
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.
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.
Cut chimichangas in half. Divide chimichangas and salad between plates. Dollop sour cream over chimichangas.
