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Oven Baked Chimichangas - Gluten & Dairy Free

Tessa Simpson
  • 60 minutes
  • Serves 6 to 8

INGREDIENTS

1

slice Bacon

2 cups

Chicken, cooked and shredded or chopped

3 cloves

Garlic

2

Green onions

1/2 tsp

Oregano, dried leaves

1 14 ounce can

Pinto beans

2 1/4 cups

Chicken broth

1/2 can

Tomato paste*** (see tip or tomato sauce if it is what you have)

2/3 cup

Your favorite salsa

1 1/2 cups

Rice, long grain

2 tsp

Fiesta chili powder

1 tsp

Salt

2 tbsp

Oil

1 tsp

Cumin, ground

3 tsp

Cumin

1/2 cup

Daiya cheese or favorite shredded cheese

About 6-8 brown rice tortillas (or flour tortillas if you can have them, however, even my husband LOVES these with the brown rice tortillas, especially crunchy and crisp!)