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Pork Chimichangas with Pico de Gallo

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Quick and easy

Quick and easy

Quick and easy

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 set 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 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.
Nutritional Information
No Nutritional Information Available
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