Vegetable & bean chimichanga

Claire Thomson has produced a week’s worth of easy dinners to help you and your family settle back into the school routine. These veggie chimichangas use up the leftover bean mix from the chilli and make a healthy alternative to the deep-fried versions

Prep:10 mins
Cook:35 mins
Serves 4
Easy

Nutrition per serving

kcal 530
fat 24g
saturates 9g
carbs 54g
sugars 0g
fibre 11g
protein 18g
salt 1.32g

Ingredients

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

Method

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.
Spoon 4 tbsp of the leftover chilli over the courgettes, and put back in the oven for 5 mins to warm through.
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.
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.
Place the chimichangas on the oiled baking sheet, seam-side down. Lightly brush the remaining oil over the top.
Bake for around 15-20 mins until the tortillas turn golden brown and crisp.
Remove from the oven and leave to cool slightly before serving with soured cream.