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Pork Chimichangas with Pico de Gallo
Prep Time:
15 minutes
Cook Time:
10 to 20 minutes
4 servings

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 toothpick. Cover and s
et aside. Repeat step 2 for additional burritos.
In a bowl combine corn, black beans and Pico de Gallo. Refrigerate until ready to serve.
In a large nonstick skillet over medium high heat, add about 2- 3 Tablespoons of vegetable
Pan fry chimichangas until golden brown on each side. Drain on a dish lined with paper tow
To serve, top chimichangas with Pico de Gallo.

Nutritional Information

No Nutritional Information Available


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