Bean Chimichangas
Ingredients
- ½ (10-oz) pkg frozen veggie crumbles
- ½ small onion, chopped
- 1½ Tbsp olive oil, divided
- ½ (16-oz) can vegetarian refried beans
- ½ (16-oz) jar salsa verde, divided
- 1½ tsp ground cumin
- 3 burrito-size flour tortillas
- ½ (8-oz) pkg shredded colby-Jack cheese
- 1 Roma tomato, chopped
Instructions
- Preheat oven to 400°F. Cook crumbles and onion in 1 Tbsp hot oil a large skillet over medium heat 4 to 5 minutes until onion is tender. Stir in beans, 2 Tbsp salsa verde, and cumin.
- Spoon about ⅓ crumbles mixture in center of each tortilla. Fold bottom of each tortilla over filling; fold in sides, and roll up to completely enclose filling.
- Place side by side on a lightly greased rimmed baking sheet; brush top and sides with ½ Tbsp oil. Bake 15 minutes or until browned and crispy.
- Top with desired amount of salsa verde, and sprinkle with cheese. Bake 10 minutes longer or until bubbly. Sprinkle with tomato.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
602
|
602
|
| Fat (g) | 28 | 28 |
| Sat. Fat (g) | 11 | 11 |
| Protein (g) | 28 | 28 |
| Carb (g) | 56 | 56 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 1846 | 1846 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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