{recipe} Veggie Chimicangas

We have been trying to reduce our meat consumption to only a couple of times a week, so we have had to get creative with more vegetarian meals over time.  I use to be super skeptical, but after this recipe the vegetarian meals have kind of won me over.  This is probably the fastest recipe ever - and we all what quick, healthy dinners - so it is a win.

 VEGGIE CHIMICANGAS:
* makes 8 chimicangas

2 tsp olive oil + more for brushing on the chimicangas
1 medium onion, chopped
4 garlic cloves, minced
2 tsp ground cumin
1 cup button mushrooms, sliced
1 tsp Celtic sea salt
1 7 oz can green chillies
1 15 oz can black beans, drained + rinsed
1 15 oz can vegetarian refried beans
1/4 cup cilantro, chopped
2 cups brown rice, cooked
1/2 cup Monterey jack cheese, grated
1 cups salsa
1/4 cup sour cream
1 avocado, sliced
8 large flour tortillas

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the oven to 400𝇈 and line a 9x13 inch baking sheet  with parchment paper (I like to use unbleached parchment paper.)

Heat the olive oil in a medium size saute pan.  Add the onion and garlic, and saute until soft.  Add the cumin, salt, green chilies, and mushrooms.  Saute for a few more minutes until the mushrooms are soft.  Transfer the mixture to a large mixing bowl medium bowl.  Add the black beans, refried beans, cilantro, brown rice, and grated cheese.   stir. to combine.

Place 3/4 cup of the filling in the middle of a tortilla, fold in the sides and roll up the tortilla with all the filling on the inside - just like how you would fold a burrito.

Place the chimicangas in the prepared baking sheet folded side down, brush with a tiny but of olive oil.  Bake for 15 minutes, until golden brown and crispy on the outside.

Serve with sour cream, salsa, and slices of avocado.

Store the chimicangas in an airtight container in the refrigerator for up to 4 days.