Pork Chimichangas with Pico de Gallo

Prep Time:
15 minutes
Cook Time:
10 to 20 minutes
4 servings

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1pkg. (16 oz.)H-E-B Fully Cooked® Pork for Carnitas,

*H-E-B Burrito Grande Tortillas,

1can (14.5 oz.)H-E-B Sweet Corn, drained,

1can (14.5 oz.)black beans, drained and rinsed,

1container (12 oz.)H-E-B Ready, Fresh Go! Mango Pico de Gallo,

*vegetable oil,


1Microwave pork just enough to shred or pull apart.

2Fill each tortilla with meat and fold into a burrito. Secure with a toothpick. Cover and set aside. Repeat step 2 for additional burritos.

3In a bowl combine corn, black beans and Pico de Gallo. Refrigerate until ready to serve.

4In a large nonstick skillet over medium high heat, add about 2- 3 Tablespoons of vegetable oil.

5Pan fry chimichangas until golden brown on each side. Drain on a dish lined with paper towels.

6To serve, top chimichangas with Pico de Gallo.

Nutritional Information

No Nutritional Information Available

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