Weight Watchers Beef Chimichangas

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People who want a dish that’s crunchy on the outside, flavorful on the inside, and meets their diet goals will love the Weight Watchers Beef Chimichangas. Here, your favorite Mexican seasoning mixed with beef, beans, and cheese comes inside a crispy golden tortilla baked, not deep-fried. By baking rather than frying them, the Weight Watchers Beef Chimichangas stay low in calories with a nice crispy shell. Having a busy schedule? This lightened-up version of your favorite takeout is simple and just as enjoyable.

STATISTICS:

  • Calories: ~240 kilocalories
  • Preparation time: fifteen minutes
  • Serving size: One chimichanga
  • Cooking time: Twenty-five minutes
  • Cuisine: Mexican-American
  • Total time: 40 minutes
  • Course: Dinner, Main Course
  • Diet: Weight Watchers Friendly
  • Serving: 6

EQUIPMENT:

  • Big skillet
  • Wooden spatula or spoon
  • A medium-sized mixing bowl
  • A baking sheet
  • Paper towels or frying spray
  • Oven

INGREDIENTS:

  • 1 pound (450 grams) of 96% lean ground beef
  • One teaspoon of olive oil
  • Half a cup of sliced onion
  • A half-tsp of garlic powder
  • One teaspoon of ground cumin
  • One teaspoon of chili powder
  • To taste, add salt and pepper
  • Half a cup of washed and drained canned black beans
  • Half a cup of fat-free cheddar cheese, shredded
  • Six 6-inch-long, high-fiber, low-carb tortillas
    Bake with nonstick cooking spray

INGREDIENT NOTES:

Ground Beef:

  • Over 96% lean ground beef is a nutritious, Weight Watchers–friendly choice. Lean turkey or plant-based crumbles are tasty alternatives to ground beef.

Beans:

  • Black beans provide more fiber and increase your feeling of fullness. Pinto beans are also a good alternative.

Cheese:

  • A slice of low-fat cheddar melts well and helps maintain a low point count.

Tortillas:

  • For this meal, choose between whole wheat and low-carb wraps, choosing the kind with more fiber.

Seasoning:

  • You can control the level of spicing in your dish. Add more red pepper flakes or spicy sauce for a little more spiciness.

INSTRUCTIONS:

Preheat oven:

  1. Turn the oven on to 400°F, or 200°C.
  2. Line a cookie sheet with paper towels or lightly spray with baking spray.

Cook the onions:

  1. Add olive oil to a big skillet.
  2. Warm it up over a low flame.
  3. Add the cut-up onions and cook until they are soft and light brown, about two to three minutes.

Brown beef:

  1. Put the ground beef in the pan and let it brown.
  2. Continue cooking until the beef is beautifully browned, breaking it up with a spoon, six to seven minutes.

Season:

  1. Add the chili powder, cumin, garlic powder, salt, and pepper for seasoning.
  2. Stir thoroughly.

Add beans:

  1. Cook the black beans for a further two minutes or until they are well heated.
  2. Take off the heat and place aside.

Assemble:

  1. To make rolling easier, reheat tortillas in the microwave for ten seconds or so.
  2. Place approximately one-sixth of the beef-bean mixture in the middle of each tortilla.
  3. Add some cheese on top.

Fold and roll:

  1. Tightly roll like a tortilla after folding in the sides.
  2. Position it seam-side down on the prepared baking sheet.

Bake and spray:

  1. Coat the tops with a little cooking spray, then bake.
  2. Bake until golden and crisp, between 20 and 25 minutes.

Serve:

  1. Give these Weight Watchers Beef Chimichangas two to three minutes to cool.
  2. Serve with guacamole, salsa, or fat-free Greek yogurt (optional: don’t forget to point out extra toppings).

TIPS:

  • Take the chimichangas out of the oven halfway through the baking process and turn them to get them extra crisp.
  • Brighten the taste by tossing on some fresh lime juice or cilantro just before eating.
  • Feel free to add some chopped bell pepper or corn pieces to make your salad more delicious and high in fiber.
  • You may make the filling ahead of time and keep it in the fridge for up to three days.
  • Microwaving each tortilla makes it easier to roll without it ripping or tearing.

STORAGE INFORMATION:

FRIDGE:

  • You can keep chimichangas for the next four days in a cold place in an airtight jar. Recook in the oven/air fryer to keep them crispy.

FREEZER:

  • Wrap unbaked chimichangas in foil and freeze for up to three months. Bake straight from the freezer at 400°F, allowing a further 10 minutes or so for cooking.

FAQs:

Is it possible to convert them to vegetarianism?

  • Indeed! When cooking, think about using more beans, lentils, or a plant-based meat replacement in place of beef.

Is it feasible to replace the oven with an air fryer?

  • Absolutely. For 12 to 15 minutes, place the potato wedges in the air fryer at 375°F, stirring halfway through.

Which toppings work best for food?

  • Great options include salsa, chopped tomatoes, lettuce, fat-free sour cream, and avocado slices, but if you’re on WW, watch how much you consume.

Do they hold up well when used to prepare meals?

  • Indeed! Nothing is simpler than preparing a large quantity at night, freezing the food, and then eating it for a quick lunch or dinner.

NUTRITIONAL INFORMATION:

Calories: 240 kilocalories
Carbs(Total): 22 g
Vitamin A: 380 IU
Fiber: 6g
Protein: 20g
Serving Size: 1 chimichanga
Sodium: 390mg
Serving: 6