Baked Chimichangas with Nopales and Poblano The Best Recipes

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Baked Chimichangas with Nopales and Poblano

"Low fat because you bake them! Nopales are a type of cactus that you can purchase in the Mexican food section in a jar."

Ingredients :

• cooking spray
• 1 poblano chile - halved, seeded, and thinly sliced
• 1/2 medium onion, thinly sliced
• 1 1/2 cups jarred nopales, thinly sliced
• 8 (8 inch) flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup canned black beans, drained and rinsed
• 1 cup plain Greek yogurt, or to taste
• 1 cup salsa, or to taste

Instructions :

Prep : 20M	Cook : 8M	Ready in : 40M

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment and spray with cooking spray.
• Add poblano chile, onion, and nopales in a skillet over medium-high heat. Cook until chile and onion are soft, 3 to 5 minutes.
• 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.
• 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.
• Bake in the preheated oven until golden brown, turning halfway through, 15 to 20 minutes.

Notes :

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