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Nutrition Facts
Serving Size 479 g
(Approx. 8 Servings)
Amount Per Serving
Calories 810 Calories From Fat 0
% Daily Value*
Total Fat 44 g 56%
Saturated Fat 20 g 100%
Trans Fat 0.0 g
Cholesterol 135 mg 45%
Sodium 1900 mg 83%
Total Carbohydrate 61 g 22%
Dietary Fiber 0 g 0%
Sugars 3 g
Protein 44 g
Vitamin A 0% Iron 10%
Vitamin C 0% Calcium 40%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Baked Chimichanga

Prep Time
25 minutes
Cook Time
30 minutes
Total Time
55 minutes
8  People


Recipe makes 8 Servings

1 Lb Mi Comida Seasoned Pork Carnitas, cooked and sliced thinly
4 Mission Garden Spinach Herb Wraps
12 Oz queso Oaxaca, shredded plus more as needed for topping
1 bunch green onions, chopped
15 Oz black beans, drained and rinsed
1/4 cup(s) Four J Tomatillo & Avocado Fish Taco Salsa, plus more as needed
12 Oz pico de gallo
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Preheat oven to 350°F.
Grill or sauté pork carnitas until internal temperature of meat reads at least 150°F. Set aside to rest, meanwhile assemble remaining ingredients.
Line a sheet pan with parchment paper and set aside.
Build chimichangas by placing tortilla on a flat surface and add a little cheese, green onions, black beans, salsa, pico de gallo and a few carnita slices.
Build each chimichanga and then roll them up like a burrito. Place them tightly next to one another on sheet tray.
Sprinkle with cheese and bake 25 to 30 minutes. Allow to cool before cutting in half and serving.


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