Diabetic Beef & Cheese Chimichanga (Low-Carb)
Serves: 2–3
Net carbs: ~6–8 g per serving (depends on tortilla)
Ingredients
Filling
- 1 cup cooked ground beef (seasoned with taco spices: chili powder, cumin, paprika, garlic, onion powder)
- ½ cup shredded cheddar or Mexican blend cheese
- 2 tbsp diced onions (optional)
- 2 tbsp diced green peppers or jalapeños (optional)
- Salt & pepper to taste
Wrap
- 2–3 large low-carb or zucchini tortillas (see previous zucchini tortilla recipe)
Cooking
- 1–2 tsp olive oil or avocado oil for pan-frying
- Optional: non-stick cooking spray
Instructions
- Cook filling: In a skillet, cook ground beef with onions/peppers and seasonings. Drain excess fat. Remove from heat and mix in cheese while still warm.
- Assemble chimichangas: Place filling in center of each tortilla. Fold in sides, then roll tightly.
- Cook:
- Pan-fry: Heat 1 tsp oil in skillet over medium heat. Fry seam-side down first until golden, then rotate until all sides are crispy (~2–3 min per side).
- Oven: Preheat to 400°F (205°C). Place chimichangas seam-side down on parchment, brush lightly with oil, bake 12–15 min, flipping halfway.
- Serve: Top with sugar-free salsa, avocado slices, or a dollop of plain Greek yogurt.
✅ Why it works for diabetes
- Uses low-carb tortilla instead of flour
- Protein + fat help prevent glucose spikes
- Very low added sugar
- High satiety meal
Optional Upgrades
- Extra crispy: air-fry at 375°F for 8–10 min
- Spicy: add chipotle or jalapeños to filling
- Cheesy overload: sprinkle more cheese on top before baking
