Baked [Leftover] Ropa Vieja Chimichanga
Baked Chimichangas were such a hit when they were featured back in 2021 that we knew they were the perfect way to use leftover ropa vieja from earlier in the week.
- Green onions - 2 stalks , chopped, green and white parts combined
- Ropa Vieja (leftover from Tuesday) - ~3 cups
- Tortillas, burrito-sized gluten-free corn - 4
- Beans, refried (14 oz / 397 g) - 1 can
- Salsa - 1/4 cup (plus more for serving)
- Cheese, shredded Mexican blend - 1 cup
- Butter - 2 Tbsp
- 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
Heat oven to 400F / 204C.
Heat the leftover ropa vieja in the microwave just until warmed through. Drain off as much liquid as possible.
Set out a large sheet pan (use two sheet pans if one pan cannot easily hold the chimichangas and broccoli).
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 ropa vieja, 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 the chimichangas on one side of the prepared sheet pan, seam-side down.
Melt the 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 on top. Enjoy with salsa for dipping and broccoli on the side.