Baked Chimichangas
Spicy Chilled Pineapple
Ingredients
- 2 (15-oz) cans low-sodium black beans, drained and rinsed
- 1 (7-oz) can chopped green chiles
- ¾ cup vegan shredded mozzarella cheese
- 1 tsp ground cumin
- 6 organic burrito-size flour tortillas
- ¾ cup refrigerated chunky salsa
- 6 Tbsp vegan sour cream
- 2 avocados, diced
Instructions
- Preheat oven to 400°F. Place a wire rack on a large rimmed baking sheet. Spray with cooking spray.
- Combine beans, chiles, cheese, and cumin in a bowl. Divide bean 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 rack on baking sheet. Spray with cooking spray.
- Bake 15 to 20 minutes or until golden. Serve with salsa, sour cream, and avocados.
Side Dish Ingredients
- 1 (16-oz) container pineapple chunks
- 2 Tbsp lime juice
- ¼ tsp crushed red pepper
Side Dish Instructions
- Toss together pineapple, juice, and red pepper. Chill until ready to serve.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
534
|
39
|
573
|
| Fat (g) | 21 | 0 | 21 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 18 | 0 | 18 |
| Carb (g) | 73 | 10 | 83 |
| Fiber (g) | 20 | 1 | 21 |
| Sodium (mg) | 1052 | 1 | 1053 |
| T. Sugs (g) | 6 | 8 | 14 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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