Traditionally, chimichangas are deep-fried and filled with meat. However, this innovative recipe remakes the classic Mexican dish into something healthy and vegetarian-friendly.
Fat-free soy meat is combined with cumin, chili powder, onions, garlic, diced tomatoes, and roasted jalapeño peppers to make a filling that's well-seasoned and provocative. 1 medium onion, chopped Serves 4.
The chimichangas require half an hour of bake time, resulting in a crisp, crunchy exterior and bubbly, oozing interior. Want to experiment with this cheese-free south of the border favorite? Get the recipe after the break.
1 large clove garlic, minced
1 1/2 lbs. fat-free ground soy "meat"
14.5-oz. can low-sodium diced tomatoes
2 tsp. chopped roasted jalapeno pepper
2 tsp. chili powder
1 tsp. ground cumin
6 medium (7 1/2-inch) fat-free flour tortillas
Fresh tomato salsa, for serving
1 medium onion, chopped