Bean and Rice Chimichanga

I topped each chimichanga with a dollop of tofutti soy based sour cream and salsa, a sprinkling of chopped onion, red pepper, and cilantro, and a few slices of avocado.  I served this with a mixed greens salad.


Bean and Rice Chimichanga
Ingredients:
10 burrito size whole grain flour tortillas
1 recipe Cilantro Lime Rice (mix 3 cups of cooked brown rice with 2 Tbsp lime juice and 1/2 cup fresh cilantro.  Add 1/4-1/2 tsp salt (optional))
1-2 cans vegetarian refried beans
1 cup salsa
1/2 cup onion, chopped
1/2 green pepper, sliced (optional)
1/2 red pepper, sliced (optional)

Directions:
Preheat oven to 400 degrees, Lightly coat a large baking sheet with  non-stick cooking spray.
Put 1/3 cup beans and 1/4 cup rice into each tortilla
Add 2 Tbsp salsa and 1 Tbsp onion.  Sprinkle with pepper slices.
Wrap each burrito and put seam side down on prepared baking sheet.
Coat burritos lightly with cooking spray; bake 15 minutes.  Turn over and bake an additional 10 minutes, until golden brown.

Per 1 chimichanga     cal   fat   sat fat   chol   sodium   carb   fiber   sugar  pro
traditional recipe      443   23   11         51       957        39     3        2         20
this recipe               324   5      1          0        662         54    11       3         15

*another option would be to place prepared burritos in a 9x13 inch pan.  Cover with salsa or enchilada sauce.  Bake until sauce is hot and bubbly; about 30 minutes.

Recipe taken from: Give Them Something Better by Sarah Frain and Stephanie Howard