I've been trying to be a good patient and follow some diet guidelines from my doctor. Eating gluten-free has really put a throne in my dinner planning side. That's why I was so excited for tonight's meal. Mexican is almost always gluten-free. I just have to make sure I use corn tortillas instead of the flour and we are good to go. These chimichangas rock! Plus they are baked instead of fried which is much healthier.
1 pound lean ground beef
3/4 cup chopped onion
3/4 cup diced green bell pepper
1 1/2 cups whole kernel corn
2 teaspoons chili powder
1 teaspoon minced garlic
1 teaspoon ground cumin
1 (10 oz) can enchilada sauce
1 (16 oz) can refried beans
8 (12 inch) flour tortillas
1 (16 oz) package shredded Monterey Jack cheese
1 tablespoon butter, melted
1 tomato, diced
Preheat the oven to 350⁰ F.
Brown the ground beef in a skillet over medium-high heat. Drain excess grease, and add the onion, bell pepper, and corn. Cook for about 5 more minutes, or until vegetables are tender. Stir in the enchilada sauce, refried beans and season with chili powder, minced garlic and cumin, stirring until blended. Cook until heated through, then remove from heat, and set aside.
Spoon the beef mixture down the center, and then top with as much shredded cheese as you like. Roll up the tortillas, and place them seam-side down onto a baking sheet. Brush the tortillas with melted butter.
Bake for 30 minutes in the preheated oven, or until golden brown. Sprinkle more cheese on top and bake for an additional 5 minutes. Serve with lettuce and tomato.