Baked Breakfast Chimichangas
with with [leftover] ropa vieja / broccoli
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.
- 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)
- Broccoli - 1 lb , florets
- Oil, cooking - 1 Tbsp
- Cumin, ground - 1 tsp
- Lemon juice - 1 tsp
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.