Vegetable & bean chimichanga
- Claire Thomson
Published: August 30, 2023 at 2:32 PM
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Serves 4
Easy
Prep: 10 mins
Cook: 35 mins
A star rating of 5 out of 5.7 ratingsRate
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Exclusive to the BBC Good Food app, Claire Thomson has produced a week's worth of easy dinners to help you and your family settle back into the school routine. These veggie chimichangas use up the leftover bean mix from the chilli and make a healthy alternative to the deep-fried versions
High-fibre
Nut-free
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A star rating of 4.6 out of 5.31 ratings
Ingredients
Nutrition
Units:
MetricUS
-
1 courgette
thinly sliced
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2 tbsp olive oil
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4 heaped tbsp of the leftover three-bean chilli
(see below)
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4 flour tortillas
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30g vegetarian hard cheese
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4 tbsp finely chopped coriander
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150g soured cream
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Nutrition: per serving
-
kcal530
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fat24g
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saturates9g
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carbs54g
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sugars10g
low
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fibre11g
high
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protein18g
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salt1.32g
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Method
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step 1
Heat the oven to 200C/180C fan/gas 6. Put the courgette on a lined baking tray, drizzle with half the olive oil, season with salt and freshly ground black pepper and cook for 8-10 mins, until softened.
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step 2
Spoon 4 tbsp of the leftover chilli over the courgettes, and put back in the oven for 5 mins to warm through.
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step 3
Lightly oil a baking sheet with the remaining oil. Lay one tortilla on a clean surface. Spoon a quarter of the chilli and courgettes onto the centre of the tortilla. Top with a quarter of the cheese and the coriander.
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step 4
Fold the sides of the tortilla over the filling, then roll it up tightly to seal. Repeat with the remaining tortillas, filling, cheese and coriander.
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step 5
Place the chimichangas on the oiled baking sheet, seam-side down. Lightly brush the remaining oil over the top.
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step 6
Bake for around 15-20 mins until the tortillas turn golden brown and crisp.
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step 7
Remove from the oven and leave to cool slightly before serving with soured cream.
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A star rating of 5 out of 5.7 ratings
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