Vegan
Baked Chimichangas
Spicy Chilled Pineapple
Wine Recommendation
San Antonio Cardinale
Ingredients
- 1 cup canned black beans, rinsed and drained
- 1 (4-oz) can chopped green chiles
- ¼ cup vegan shredded mozzarella cheese
- ½ tsp ground cumin
- 2 organic burrito flour tortillas
- ¼ cup refrigerated chunky salsa
- 2 Tbsp vegan sour cream
- 1 avocado, chopped
Instructions
- Preheat oven to 400°F. Place a wire rack on a rimmed baking sheet. Spray with cooking spray.
- Combine beans, chiles, cheese, and cumin in a bowl. Divide bean mixture between tortillas. Roll up tortillas burrito-style.
- Place filled tortillas on prepared rack. Lightly coat with cooking spray.
- Bake 15 to 20 minutes or until golden. Serve with salsa, sour cream, and avocado.
Side Dish Ingredients
- ½ (16-oz) container fresh pineapple chunks
- 1 Tbsp lime juice
- ⅛ tsp crushed red pepper
Side Dish Instructions
- Toss together all ingredients in a medium bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
568
|
59
|
627
|
| Fat (g) | 26 | 0 | 26 |
| Sat. Fat (g) | 6 | 0 | 6 |
| Protein (g) | 18 | 1 | 19 |
| Carb (g) | 76 | 16 | 92 |
| Fiber (g) | 19 | 2 | 21 |
| Sodium (mg) | 1292 | 1 | 1293 |
| T. Sugs (g) | 8 | 11 | 19 |
| A. Sugs (g) | 0 | 0 | 0 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
