Baked Breakfast Chimichangas
with broccoli
Chimichangas are burritos with a crisp, deep-fried tortilla shell. We gave this breakfast-inspired version the Cook Smarts treatment, lightening things up by baking them in the oven with some melted butter brushed over top. The result is a crisp, golden exterior and warm filling with far fewer calories than the standard restaurant version.
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Cuisines
Ingredients
Baked Breakfast Chimichangas:
- Cilantro, fresh - 1/4 cup , leaves torn
- Eggs - 6
- Butter - 1 Tbsp + 2 Tbsp
- Tortillas, burrito-sized flour - 4
- Beans, refried (14 oz / 397 g) - 1 can
- Salsa - 1/4 cup (plus more for serving)
- Cheese, shredded Mexican blend - 1 cup
- Sour cream - 1/2 cup (sub plain or Greek yogurt)
Roasted Broccoli:
- Broccoli - 1 lb , florets
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Lemon juice - 1 tsp
Prep
Make
- Heat oven to 400F / 204C.
- Set out a large sheet pan (use two sheet pans if one pan cannot easily hold the chimichangas and broccoli).
- While the oven is heating, place a large nonstick pan over medium heat. Add first portion of butter and then whisked eggs. Use a spatula to gently scramble the eggs until cooked to your liking, 4 to 5 minutes. Season eggs with some salt and pepper. Remove from heat.
- Set out all of the tortillas. Spread refried beans all over the inside of the tortillas. (Note: Spread the beans all the way to the edges of the tortillas - this will help the chimichangas to hold together once rolled.)
- Fill the center of the tortillas with eggs, salsa, and cheese. Working with one tortilla at a time, fold the left and right sides over slightly and then roll the tortillas up to completely enclose the filling. Place chimichangas on one side of the prepared sheet pan, seam-side down.
- Melt second portion of butter in the microwave. Brush over top and sides of chimichangas.
- Toss broccoli with oil, cumin, and some salt and pepper. Spread broccoli on the other half of the pan.
- Transfer to the oven and bake until chimichangas are crisp and golden brown and broccoli is tender, ~25 minutes. (Stir broccoli halfway through cooking.)
- Squeeze lemon juice over broccoli.
- Serve chimichangas with a spoonful of sour cream and cilantro leaves on top. Enjoy with salsa for dipping and broccoli on the side.
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