Baked Pork Chimichangas

• 1 pound dried pinto beans
• 1 boneless pork loin roast (3 pounds), trimmed
• 3 cans (4 ounces each) chopped green chilies
• 1 large onion, chopped
• 1/3 cup chili powder
• 1/2 cup reduced-sodium chicken broth
• 30 flour tortillas (6 inches)
• 4 cups shredded reduced-fat cheddar cheese
• 2 cups picante sauce
• 1 large egg white
• 2 teaspoons water

1. Place beans in a stockpot; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid.
2. Place roast in a Dutch oven. In a large bowl, combine the chillies, onion, chili powder and beans. Spoon over roast. Cover and bake at 350u0b0 for 30 minutes. Stir in broth; cover and bake 30-45 minutes longer or until a thermometer reads 145u0b0. Remove meat; let stand 10 minutes.
3. Shred meat with two forks; set aside. Mash bean mixture; stir in shredded pork. Spoon 1/3 cup mixture down the center of each tortilla; top with 2 tablespoons cheese and 1 tablespoon picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two 15x10x1-in. baking pans coated with cooking spray.
4. In a small bowl, whisk egg white and water; brush over top. Bake, uncovered, at 350u0b0 for 25-30 minutes or until heated through. Serve immediately or cool, wrap and freeze for up to 3 months.
5. Place chimichangas on a
6. coated with cooking spray. Bake at 400u0b0 for 10-15 minutes or until heated through.

pinto beans, pork loin, green chilies, onion, chili powder, chicken broth, flour tortillas, cheddar cheese, picante sauce, egg white, water

Taken from www.tasteofhome.com/recipes/baked-pork-chimichangas/ (may not work)