- 1 courgette
thinly sliced
- 2 tbsp olive oil
- 4 heaped tbsp of the leftover three-bean chilli
(see below)
- 4 flour tortillas
- 30g vegetarian hard cheese
- 4 tbsp finely chopped coriander
- 150g soured cream
Nutrition: per serving
- kcal530
- fat24g
- saturates9g
- carbs54g
- sugars10g
- fibre11g
- protein18g
- salt1.32g
Method
-
step 1
Heat the oven to 200C/180C fan/gas 6. Put the courgette on a lined baking tray, drizzle with half the olive oil, season with salt and freshly ground black pepper and cook for 8-10 mins, until softened.
-
step 2
Spoon 4 tbsp of the leftover chilli over the courgettes, and put back in the oven for 5 mins to warm through.
-
step 3
Lightly oil a baking sheet with the remaining oil. Lay one tortilla on a clean surface. Spoon a quarter of the chilli and courgettes onto the centre of the tortilla. Top with a quarter of the cheese and the coriander.
-
step 4
Fold the sides of the tortilla over the filling, then roll it up tightly to seal. Repeat with the remaining tortillas, filling, cheese and coriander.
-
step 5
Place the chimichangas on the oiled baking sheet, seam-side down. Lightly brush the remaining oil over the top.
-
step 6
Bake for around 15-20 mins until the tortillas turn golden brown and crisp.
-
step 7
Remove from the oven and leave to cool slightly before serving with soured cream.