Baked Pork Chimichangas Name: Crystal Veillette Base: Fort Campbell, KY Recipe: 1 pound dried pinto beans 1 (3 pound) boneless pork loin roast, trimmed 3 (4 ounce) cans chopped green chilies 1 large onion, chopped 1/3 cup chili powder 1/2 cup reduced-sodium chicken broth 30 (6 inch) flour tortillas 4 cups shredded reduced-fat Cheddar cheese 2 cups picante sauce 1 egg white 2 teaspoons water 1.Place beans in a soup kettle; 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 bowl, combine chillies, onion, chili powder and beans. Spoon over roast. Cover and bake at 325 degrees F for 1-1/2 hours. Stir in broth; cover and bake 30-45 minutes longer or until a meat thermometer reads 160 degrees F. Increase oven temperature to 350 degrees F. 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 picante sauce. Fold sides and ends over filling and roll up. Place seam side down on two 15-in. x 10-in. x 1-in. baking pans coated with nonstick cooking spray. 4.In a bowl, whisk egg white and water; brush over top. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through. Serve immediately or cool, wrap and freeze for up to 3 months.