Today I have a little bit of this and that to chat about, but hey lets start with some FOOD! I think last Friday on Facebook someone linked a non-vegan Chimichanga recipe that looked good, but would taste BETTER being vegan. I couldn't get it out of my mind, so Saturday for lunch I was on a mission to make a vegan (and healthy) Chimichanga! The guacamole cream sauce I made to top them with....omg, to die for! You'll find that recipe here as well. These also made great leftovers the next day.
Mushroom & Onion Chimichangas
Ingredients
1 Yellow Onion, sliced
2 Cups Mushrooms, sliced
2 T. Vegetable Broth (or more as needed)
2 T. Garlic (I cheat and use the jar kind)
1 Small Can of Diced Green Chilies
1 15.5 oz. Can Black Beans, drained
1 t. Garlic Powder
1 t. Cumin
1 t. Black Pepper
5 Whole Wheat Lavash (or tortillas)
Heat over to 350 degrees. Over med-high heat add vegetable broth to your skillet and sauté onion, garlic and mushrooms for 5 minutes. Add more broth if needed, but not to much. Stir in black beans, green chilies and spices. Cook for another 3-5 minutes until warm.
