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 back in 2020, 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.
Ingredients
- 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)
- Broccoli - 1 lb , florets
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Lemon juice - 1 tsp
Prep
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Broccoli - Chop into florets. (Can be done 5 days ahead)
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Green onions - Chop, combining green and white parts. (Can be done up to 3 days ahead)
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Eggs - Whisk eggs.
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Make
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Heat oven to 400F / 204C.
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Set out a large sheet pan (use two sheet pans if one pan cannot easily hold the chimichangas and broccoli).
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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.
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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.)
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Fill the center of the tortillas with eggs, salsa, green onions, 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.
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Melt second portion of butter in the microwave. Brush over top and sides of chimichangas.
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Toss broccoli with oil, cumin, and some salt and pepper. Spread broccoli on the other half of the pan.
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Transfer to the oven and bake until chimichangas are crisp and golden brown and broccoli is tender, ~25 minutes. (Stir broccoli halfway through cooking.)
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Squeeze lemon juice over broccoli.
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Serve chimichangas with a spoonful of sour cream on top. Enjoy with salsa for dipping and broccoli on the side.
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