Pork Chimichangas with Pico de Gallo
10 to 20 minutes
1 pkg. (16 oz.) H-E-B Fully Cooked® Pork for Carnitas
* H-E-B Burrito Grande Tortillas
1 can (14.5 oz.) H-E-B Sweet Corn, drained
1 can (14.5 oz.) black beans, drained and rinsed
1 container (12 oz.) H-E-B Ready, Fresh Go! Mango Pico de Gallo
* vegetable oil
Microwave pork just enough to shred or pull apart.
Fill each tortilla with meat and fold into a burrito. Secure with a to
othpick. Cover and set aside. Repeat step 2 for additional burritos.
In a bowl combine corn, black beans and Pico de Gallo. Refrigerate unt
il ready to serve.
In a large nonstick skillet over medium high heat, add about 2- 3 Tabl
espoons of vegetable oil.
Pan fry chimichangas until golden brown on each side. Drain on a dish
lined with paper towels.
To serve, top chimichangas with Pico de Gallo.
No Nutritional Information Available