Baked Chimichangas
Spiced Pineapple
Ingredients
- ½ lb plant-based ground beef
- 1 (4-oz) can diced green chiles
- ¾ cup shredded Mexican-blend cheese
- ½ tsp ground cumin
- 3 burrito-size flour tortillas
- ⅓ cup refrigerated salsa
- 3 Tbsp sour cream
- 1 avocado, diced
Instructions
- Preheat oven 400°F. Place a wire rack on a rimmed baking sheet.
- Cook plant-based beef in a large skillet coated with cooking spray over medium-high heat 6 to 8 minutes or until crumbly.
- Combine plant-based beef, chiles, cheese, and cumin in a bowl. Divide mixture among tortillas. Fold bottom of each tortilla over filling; fold in left and right sides, and roll up to completely enclose filling.
- Place filled tortillas on wire rack. Spray with cooking spray.
- Bake 12 to 18 minutes or until browned. Serve with salsa, sour cream, and avocado.
Side Dish Ingredients
- ½ (16-oz) container pineapple, chopped
- 1 Tbsp lime juice
- ¼ tsp crushed red pepper
Side Dish Instructions
- Toss together pineapple, lime juice, and red pepper. Chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
545
|
40
|
585
|
| Fat (g) | 35 | 0 | 35 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 28 | 0 | 28 |
| Carb (g) | 35 | 10 | 45 |
| Fiber (g) | 7 | 1 | 8 |
| Sodium (mg) | 898 | 1 | 899 |
Quick & Healthy Meal Plan
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