Fresh Veggie and Yogurt Chimichangas

"Fresh veggies, plain greek yogurt instead of sour cream, and some frying in canola oil make this taste awesome!"
 
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Ready In:
30mins
Ingredients:
7
Yields:
8 chimichanges
Serves:
4
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ingredients

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directions

  • 1. Heat canola oil in a skillet on low heat. The oil should cover the bottom of the skillet.
  • 2. Spread a thin layer of yogurt onto the middle of the tortilla.
  • 3. Spread a couple spoonfuls of refried beans on top of the yogurt.
  • 3. Add a couple spoonfuls of pico de gayo on top of the beans.
  • 4. Add about 1/4 avocado on top of the pico de gayo.
  • 5. Add a couple spoonfuls of cheese on top of the avocado.
  • 6. Fold in the bottom, then the sides to make a burrito shape. It should be closed on all sides except one to minimize spilling in the skillet.
  • 7. Place burrito into oil that has been heated on low.
  • 8. Turn after 2 minutes or when the bottom is slightly browned. Then cook for two minutes on the other side.

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