{baked veggie chimichangas}

Veggie filled chimichangas baked crisp to perfection

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.

Baked Veggie Chimichangas

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For this recipe, you will need:
  • 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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Hi, I'm Sep! I'm a self-taught cook and certified personal trainer with a passion for sharing my healthy, delicious recipes with you. Thanks for visiting my blog!

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