This is a great vegetarian (and food storage) meal. They are so fast and easy to make. Plus they're very healthy because you bake the chimichangas instead of frying them. They are seriously good! Here are the ingredients you'll need:
Bean Chimichangas (Baked)
16-ounce can refried beans
1 cup Monterey Jack cheese, shredded
1/3 cup medium salsa
1 tablespoon taco seasoning mix
one-half of a (5-ounce) package yellow rice mix, cooked
5, 10-inch flour tortillas (Our Best Bites has a great tortilla making tutorial!)
shredded lettuce
salsa
guacamole
sour cream
Stir together refried beans, cheese, salsa, and taco seasoning mix. Stir in rice. Place 1/3 cup mixture just below center of each tortilla. Fold opposite sides of tortillas over filling, forming rectangles; secure with picks.
Place on a baking sheet and coat both sides of chimichangas with cooking spray. Bake at 425 degrees 8 minutes.
Arrange on lettuce. Serve with salsa, guacamole, and sour cream, if desired. Chimichangas can be frozen in a heavy-duty zip-top plastic bags fro up to 3 months. Yield: 2 to 4 servings.
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