Low Carb Beef and Bean Chimichanga

Indulge in the irresistible flavors of these Low Carb Beef and Bean Chimichangas, a healthier twist on the classic Tex-Mex favorite! Packed with seasoned ground beef, protein-rich black soybeans, and a blend of bold spices, this dish is both satisfying and diet-friendly. Each chimichanga is wrapped in a low-carb tortilla, baked to golden perfection for a crispy, guilt-free finish, and topped with creamy sour cream, zesty salsa, and fresh cilantro for a burst of vibrant flavor. Ready in just 40 minutes and perfect for six servings, this recipe is ideal for weeknight dinners or any time you're craving a flavorful, low-carb meal without sacrificing that iconic chimichanga crunch.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 6

Ingredients

• 1 pound Ground beef
• 1 medium Yellow onion, diced
• 2 cloves Garlic, minced
• 1 cup Black soybeans, drained and rinsed
• 1 tablespoon Chili powder
• 1 teaspoon Cumin
• 0.5 teaspoon Oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Ground black pepper
• 6 Low-carb tortillas (8-inch)
• 2 tablespoons Olive oil
• 1 cup Shredded cheddar cheese
• 0.5 cup Sour cream
• 0.5 cup Salsa
• 0.25 cup Fresh cilantro, chopped

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

In a large skillet, heat one tablespoon of olive oil over medium heat.

Step 3

Add the diced onion and minced garlic to the skillet. Sauté until the onion becomes translucent, about 3-4 minutes.

Step 4

Add the ground beef to the skillet, breaking it apart with a wooden spoon, and cook until browned, about 5-7 minutes.

Step 5

Stir in the black soybeans, chili powder, cumin, oregano, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the flavors to combine.

Step 6

Remove the skillet from heat and let the filling cool slightly.

Step 7

Place a low-carb tortilla on a clean work surface. Spoon about 1/6 of the beef and bean mixture onto the center of the tortilla, followed by a sprinkle of shredded cheddar cheese.

Step 8

Fold in the sides of the tortilla, then roll it up tightly from one end to the other, forming a burrito shape. Repeat for the remaining tortillas.

Step 9

Brush each chimichanga with a light coating of olive oil.

Step 10

Arrange the chimichangas seam-side down on a baking sheet lined with parchment paper.

Step 11

Bake in the preheated oven for 15 minutes, or until the tortillas are golden brown and crispy.

Step 12

Remove from the oven and let cool slightly before serving.

Step 13

Top each chimichanga with a scoop of sour cream, a spoonful of salsa, and a sprinkle of fresh cilantro before serving.

Nutrition Facts

Serving size	(1567.6g)

Amount per serving	% Daily Value*
Calories	2716.9

Total Fat 190.1g	0%
Saturated Fat 79.9g	0%
Polyunsaturated Fat 2.8g
Cholesterol 499.7mg	0%
Sodium 4535.8mg	0%
Total Carbohydrate 147.3g	0%
Dietary Fiber 82.5g	0%
Total Sugars 25.8g
Protein 163.5g	0%

Vitamin D 0IU	0%
Calcium 1536.5mg	0%
Iron 22.2mg	0%
Potassium 2802.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.9%

Protein: 22.1%

Carbs: 19.9%