| Title: | Oven Baked Chimichangas **** |
| Category: | Main Dishes - Clean (Only natural/organic ingredients), Vegetarian |
| From: | |
| Ingredients: |
2 cans (15 oz.) beans- white, black, or pinto- drained and rinsed
1 pckg. taco seasoning
1 1/4 c water
1 t ground cumin
2 t chopped fresh oregano
2 T chopped fresh cilantro- optional
1 can (7 oz.) fire-roasted green chiles
1/2 c diced fresh tomatoes- or 1/2 can (15 oz.) petite diced tomatoes
2 green onions- chopped
1/2 c low fat sour cream
1/2 c shredded cheddar cheese
4 T melted margarine
6 large whole wheat flour tortillas
1/2 c shredded cheddar cheese
Tomatoes, lettuce, cheese, guacamole, salsa, sour cream
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| Directions: | Preheat oven to 450F. Saute poultry until cooked through and starting to brown. Add taco seasoning and stir. Add water and stir. Over medium-low heat, cook until liquid has reduced 2/3. Add cumin, oregano, cilantro, chiles, tomatoes and green onions. Simmer until the rest of the liquid has evaporated. Remove from heat and let cool 5 minutes. Stir in sour cream and 1/2 c cheddar cheese. Lay tortillas on wax paper and brush both sides lightly with the melted butter. Spoon 1/6th of filling into center of tortilla and fold like an envelope. Put tortillas, seam-side down on a non-stick sheet pan. Spaced so they DO NOT touch. Bake 20 to 25 minutes or until golden and crisp. Sprinkle with cheese and return to oven to melt. Serve with the garnishes. |
| Makes: | 6 servings |