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Mushroom Chimichanga

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Mushroom Chimichanga

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Course: Main Course
Cuisine: Mexican
Keyword: beans, Chimichangas, Mushrooms, vegetarian
Prep Time: 20 minutes
Cook Time: 15 minutes
Servings: 6 servings
Calories: 287kcal


  • 1 tablespoon olive oil
  • 1 tablespoon lime juice
  • 1 can refried beans, canned, fat-free
  • 6 medium tortilla, whole wheat
  • 1 cup salsa
  • 2 cup diced mushrooms, portabella
  • 6 oz cheddar cheese

Top With

  • 1 cup Greek yogurt, plain
  • 2 stalk green onion

Serve With

  • 2 medium orange


  • Preheat oven to 350 degrees. Prepare the bottom of a 8X8 baking dish by greasing it with oil or placing foil down into it, set aside.
  • Place a large skillet over medium heat, drizzle 1T olive oil into skillet.
  • Mix lime juice with refried beans then lay out tortillas; spread refried beans, salsa, mushrooms and cheese (reserve a few tablespoons for serving) on each tortilla.
  • Fold tortillas into pockets and place them seam side down into the preheated skillet. Brown each side; approximately 1-2 minutes.
  • Then place them into the prepared baking dish.  Bake for 15 minutes. 
  • Before serving, top with yogurt, shredded cheddar cheese and chopped green onions; serve with orange wedges on the side.
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Calories: 287kcal | Carbohydrates: 45g | Protein: 16g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 954mg | Fiber: 12g | Sugar: 7g

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