Baked Breakfast Chimichangas
with with [leftover] ropa vieja / broccoli

Name: Baked Breakfast Chimichangas
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 2 stalks Green onions, chopped, green and white parts combined; 8 Eggs; 1 Tbsp + 2 Tbsp Butter; 4 Tortillas, burrito-sized flour; ~3 cups Ropa Vieja (leftover from Tuesday); 1/4 cup Salsa (plus more for serving); 1 cup Cheese, shredded Mexican blend; 1/2 cup Sour cream (sub plain or Greek yogurt); 1 lb Broccoli, florets; 1 Tbsp Oil, cooking; 1 tsp Cumin, ground; 1 tsp Lemon juice

Active: 50 Total: 50

Original GF Paleo Vegetarian

Baked Chimichangas were such a hit when they were featured back in 2021 that we knew they were the perfect way to use leftover vegetarian ropa vieja from earlier in the week.

Dependency

Vegetarian Ropa Vieja with Jackfruit and Black Beans

Ingredients

Metric

Servings:

Baked Breakfast Chimichangas:

Green onions - 2 stalks , chopped, green and white parts combined
Eggs - 8
Butter - 1 Tbsp + 2 Tbsp
Tortillas, burrito-sized flour - 4
Ropa Vieja (leftover from Tuesday) - ~3 cups
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

Broccoli - Chop into florets. (Can be done 5 days ahead)
Green onions - Chop, combining green and white parts. (Can be done up to 3 days ahead)
Eggs - Whisk eggs.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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. Divide the eggs between the center of the tortillas.
Fill the center of the tortillas with leftover 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 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 on top. Enjoy with salsa for dipping and broccoli on the side.

Reviews

Ratings

0 reviews