Chimi Changa, Ole!

Mexican food is probably my favorite category and not just because I married into a Mexican family.  But finding new ways to cook vegetarian mexican meals is a challenge!! Then I remembered a chimichanga my mom and I used to make, inspired by one we saw on "30 minute meals" and I thought, "hey, you could fill that tortilla with anything!"  So here it is, veggie chimichangas! (please excuse the pictures, the hungrier I get, the less I care about picture quality!)

 First, cook your black beans corn together (or just corn or just black beans, its up to you), this is how I prepare mine, Caroline's way.

 Saute your favorite fajita veggies, I used a poblano, red and green bell pepper, and white onion, all diced. Cook until softened.

 To amp up the fiber and protein, I also cooked a can of lentils, and prepared them Caroline's way.

 Fill your tortilla with the mextures, and I also added diced avocado.

 Roll up, first the sides, then down the middle. Place in a baking dish, and continue until mixture is used or your baking dish is full.  Then, spray the tops with cooking spray, I used PAM olive oil spray.

 Bake in a 400 degree oven until the chimichangas are browned and crisp (no need to fry!) and serve with your favorite Mexican sides!

Chimi Changas

12 tortillas (any kind you wish)

can black beans and can of corn (caroline's way--vinegar, sugar, salt, cilantro)

2 bell pepper (sauted)

1 poblano (sauted)

1 white onion (or any combination of onions and peppers you prefer) (sauted)

can of lentils (caroline's way, vinegar, sugar, salt, cilantro)

cubed avocado (optional)

Combine all cooked ingredients in heaping spoonfuls into a tortilla. Roll tortillas until baking dish is full. Spray tops with cooking spray and bake in 400 degree oven until crispy and browned. Serve with your favorite sides!