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Vegetarian Chimichanga With Avocado

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Vegetarian Chimichanga With Avocado Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
456
Calories from Fat
144
% Daily Value
Total Fat
16g
25%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
576mg
24%
Total Carbohydrates
64g
21%
Dietary Fiber
10g
40%
Sugars
5g
Protein
18g
Calcium
23mg
2%

Number of servings: 4

Calories per serving: 456

Preparation time: 40 min

Total time: 40 min

Ingredients

Nonstick cooking spray

1 tsp canola oil

1 cup chopped onion

4 garlic cloves, minced

12 cup chopped red bell pepper

1 cup frozen whole-kernel corn

2 12 cups frozen, burger-style vegetable protein crumbles, thawed

1 tsp onion powder

12 tsp garlic powder

1 tsp cumin

1 tsp chili powder

12 corn tortillas

12 cup salsa

12 cup low-fat sour cream

8 green onions, sliced, tops included

12 cup chopped fresh cilantro

1 small avocado, sliced

Directions

Preheat oven to 350°F.

1. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add canola oil. When oil is hot, add onion, garlic, and bell pepper. Sauté 1 to 2 minutes.

2. Add corn, protein crumbles, onion powder, garlic powder, cumin, and chili powder. Stir and cook 4 to 5 minutes or until heated through. Cover. Turn off heat and keep warm.

3. Heat the tortillas in a microwave or wrapped in foil in the oven at 350°F for 5 to 10 minutes.

4. Spoon vegetable crumble mixture onto tortillas and top each with salsa, sour cream, onions, cilantro, and avocado. Roll up tortillas and fold over.

Makes 4 servings.

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