Baked Pork Chimichangas

Baked Pork Chimichangas (from Taste of Home Freezer Pleasers Cookbook)

1 pound dried pinto beans

1 boneless pork loin roast (3 pounds), trimmed

3 cans (4 oz. each) chopped green chilies

1 large onion, chopped

1/3 cup chili powder

½ cup reduced-sodium chicken broth

30 flour tortillas (6 inch)

4 cups (16 oz.) shredded reduced-fat cheddar cheese

2 cups picante sauce

1 egg white

2 teaspoons water

1. Place beans in a Dutch oven; 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 to 4 hours or until beans are softened. Drain and rinse beans, discarding liquid.
   
2. Place roast in a Dutch oven. In a bowl, combine the chilies, onion, chili powder, and beans. Spoon over roast. Cover and bake at 325° for 1-1/2 hours. Stir in broth; cover and bake 30-45 minutes longer or until meat thermometer reads 160°. Increase oven temperature to 350°.
   
3. Remove meat and shred 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 15 in. x 10 in. baking pans coated with cooking spray.
   
4. 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. Wrap cooled chimichangas. May be frozen for up to 3 months.
   
5. To use frozen chimichangas: Place chimichangas on a baking sheet coated with cooking spray. Bake at 400° for 10-15 minutes or until heated through. Yield: 2-1/2 dozen.
   

*Serve with lettuce and enchilada sauce.

**I didn't use as much chicken broth and I cooked the beans and pork in crock pots instead of Dutch oven.