Baked Pork Chimichangas
Mexican Corn Salad
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Ingredients
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 1 Tbsp olive oil
- 1½ Tbsp tomato paste
- ¼ cup chopped fresh cilantro
- 6 burrito-size flour tortillas
- Reserved 4 cups shredded cooked pork (from Sweet Peppers Pork Roast recipe)
- 1½ cups freshly shredded pepper Jack cheese
- 1 (8-oz) pkg shredded lettuce
- 1 cup fresh salsa
Instructions
- Preheat oven to 400°F.
- Cook onion and garlic in hot oil in a skillet over medium-high heat 4 minutes, stirring often. Stir in tomato paste; cook 2 minutes. Remove from heat; stir in cilantro.
- Spoon onion mixture down center of each tortilla; top with pork and cheese.
- Fold sides of tortillas over filling, and roll up, burrito style. Place, seam sides down, on a greased baking sheet.
- Bake 20 minutes or until browned and crisp. Top with lettuce and salsa.
Side Dish Ingredients
- 5 cups fresh corn kernels (10 ears)
- 1 red bell pepper, chopped
- ½ cup finely chopped green onions
- 2 Tbsp chopped fresh cilantro
- 1½ Tbsp olive oil
- 1½ Tbsp apple cider vinegar
- ¼ tsp pepper
Side Dish Instructions
- Toss together all ingredients in a large bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
699
|
126
|
825
|
| Fat (g) | 33 | 5 | 38 |
| Sat. Fat (g) | 14 | 1 | 15 |
| Protein (g) | 49 | 4 | 53 |
| Carb (g) | 50 | 21 | 71 |
| Fiber (g) | 7 | 2 | 9 |
| Sodium (mg) | 1163 | 16 | 1179 |
Slow Cooker Meal Plan
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