“This is actually Ww Skinny Chimichangas altered for vegetarians. When I first altered it, I was still a meat eater, and liked the original version, but then got with my vegetarian boyfriend. We both loved the meat free version. And now of course, I'm meatless too. This is one of our favorite dishes, and is easy to make.”
READY IN:
40mins
SERVES:
6
YIELD:
6 wraps
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
  2. Add the navy beans, onion, garlic, chili powder, oregano, and cumin.
  3. Cook, until onion is tender and the beans are warm, about 6 minutes.
  4. Stir in the tomato sauce, diced tomatoes and the chiles; bring to a boil.
  5. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
  6. Remove from the heat and stir in the cheddar cheese.
  7. Hear tortillas in microwave for about 1 minute.
  8. Spoon about 1/2 cup of the filling into the center of each tortilla.
  9. Fold in the sides, then roll to enclose the filling.
  10. Place the chimichangas, seam-side down, on a baking sheet sprayed with cooking spray.
  11. Lightly spray the tops of the tortillas with nonstick spray.
  12. Bake until golden and crisp, about 20 - 30 miuntes.

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