From the kitchen of: Taste of Home
Serves:2 1/2 dozen
Rating: **
1 lb dried pinto beans
1 boneless pork loin roast (3 lbs), trimmed
3 cans chopped green chilis
1 large onion, chopped
1/3 cup chili powder
1/2 cup chicken broth
30 flour tortillas
4 cups shredded cheese
2 cups picante sauce
1 egg white
2 tsp water
Place beans in a soup kettle, add water to cover by 2 inches. Bring to a boil for two minutes. Remove from heat, cover and let stand for one hour. Drain and rinse. Discard liquid.
Place roast in a dutch oven. In a bowl, combine chillies, onion, chili powder and beans. Spoon over roast.
Cover and bake at 325 for 1 1/2 hours. Stir in broth, cover and bake for 45 more minutes or until thermometer reads 160. Increase oven to 350.
Remove meat and shred with two forks. Set aside. Mash bean mixture and stir into shredded pork.
Spoon 1/3 cup of mixture down the center of each tortilla. Top with 2 TBS cheese and 1 TBS picante sauce.
Fold sides under and roll up. Place seam down in two 9x13 well greased pans.
In a bowl, whisk egg white and water, brush over top. Bake uncovered at 350 for 25-30 minutes, or until heated through.
Serve immediately or cool and wrap and freeze for up to 3 months.
To use frozen:
Place frozen chimis on a well greased cookie sheet. Bake at 400 for 10-15 minutes or until heated through.
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