{baked veggie chimichangas}

[headline_georgia_small_left color=”#FF6600″]Veggie filled chimichangas baked crisp to perfection[/headline_georgia_small_left]

Working full time definitely makes it challenging to get enough veggies in my diet. That’s what inspired me to cook up these bad boys. I used canned refried beans for a quick, cheap source of protein, tons of sauteed veggies, and portion controlled cheese to make up several chimichangas ahead of time and pack one with a salad for lunch throughout the week.

[features_box_azure_blue width=”75%” + border=”2px”][headline_georgia_medium_centered color=”#000000″]Baked Veggie Chimichangas[/headline_georgia_medium_centered]

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[headline_georgia_small_left color=”#FF6600″]For this recipe, you will need:[/headline_georgia_small_left]

  • 2 sheets whole wheat lavash (trader joe’s)
  • 1 can refried beans (look for all natural ingredients)
  • sauteed veggies of your choice (I used bell peppers, mushrooms, and onions)
  • 1/2 packet taco seasoning (use trader joe’s brand or make sure there is no MSG-monosodium glutamate)
  • 4 sticks of string cheese
  • 1/4 C olive oil for brushing over the chimis


To make the chimichangas:

1. Cut the lavash in half, each sheet makes 1 chimi. Pour the beans in a bowl, add a few tablespoons water, and heat in the microwave.

2. Sautee your veggies in olive oil and add the seasonings until the veggies are tender.

3. Spread some beans, 1 cheese stick, and veggies on the lavash and roll it up. Brush the burritos with olive oil, place in a 425 degree oven and bake for 10-15 minutes, until golden brown. Enjoy!


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