Chimichangas with Fresh Tomato Salsa


An oversize beef chimichanga at a restaurant can pack 800 calories and 46 grams of fatenough to feed three people! Our low-fat, high-flavor version of the Mexican specialty is a guilt-free indulgence. Heating the tortillas makes them easier to roll.

  • servingServings


  • 1 medium onion, chopped
  • 1 large clove garlic, minced
  • 1 1/2 lbs. fat-free ground soy "meat"
  • 14.5-oz. can low-sodium diced tomatoes
  • 2 tsp. chopped roasted jalapeno pepper
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • 6 medium (7 1/2-inch) fat-free flour tortillas
  • Fresh Tomato Salsa


  1. Preheat oven to 350F. Coat baking sheet once with cooking spray. Set aside.
  2. Coat large skillet with cooking spray and place over low heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Add garlic and stir 30 seconds.
  3. Add soy "meat," breaking it up with a wooden spoon. Stir in tomatoes, roasted jalapeno, chili powder and cumin. Mix well. Cover and cook, stirring occasionally, 8 minutes.
  4. Meanwhile, stack tortillas, wrap in foil and bake until warm and pliable, 8 to 10 minutes. (Alternatively, using tongs, heat each tortilla over an open flame.)
  5. Place tortillas on work surface and spoon about 3/4 cup "meat" filling in center of each. Fold in sides and roll up, jelly-roll style. Place on prepared baking sheet, seam side down. Bake until chimichangas are lightly browned, about 30 minutes. Serve hot with salsa.

Nutrition Information

  • Serving Size: 6 servings
  • Calories: 262
  • Carbohydrate Content: 31 g
  • Fat Content: 3 g
  • Fiber Content: 8 g
  • Protein Content: 20 g
  • Sodium Content: 540 mg