Ingredients:

Veggie Filling

• 2-3 bell peppers (preferably different colors)

• 1 onion

• taco/fajita seasoning

• salt

Cilantro-Lime Rice:

• ½ cilantro

• 1 garlic clove

• 1 lime

• 2 cups of rice

• ½ cup of water

• salt

Chimichangas

• Tortillas

• ½ cup spinach

• shredded cheese

• your choice of vegan queso/cheese

• hot sauce

• pickled jalapeños

Recipe:

Cilantro-Lime Rice:

1. Cook your rice according to the package.

2. Roughly chop your cilantro and garlic. In a blender, add your cilantro, garlic, water, salt, and squeeze half your lime into the mixture.

3. Blend this till you get a green liquid. Try to get everything blended, but if you still have small pieces of cilantro, don’t worry about it!

4. Once your rice is done cooking, pour in your cilantro liquid and squeeze in the other half of the lime, and mix evenly into the rice. Add salt as needed and you’re rice is ready to eat!

Fajita Veggies:

1. Slice your onions and bell peppers into long slivers.

2. In a medium-sized pan add your cooking oil. Once warm, add your onion and saute this for 3 minutes or until they are slightly browned.

3. Add your bell peppers, taco seasoning, and salt and mix evenly throughout the veggies.

4. Cook together for another 5-7 minutes till they are tender.

Chimichangas

Time to assemble!

1. First, pre-heat your oven to 375°

2. Grab a tortillas and add a couple leaves of spinach, about 2 spoons of rice, and top with your fajita veggies

3. Add a few drops of your favorite hot sauce, wrap your tortilla, and place in an oven safe pan. Continue this for as many chimichangas as you want.

4. Once you’ve assembled all your wrapped tortillas in your pan, lightly top with shredded cheese and bake for 10-15 minutes or until the tortilla is crunchy

5. Next, grab a plate and top with your favorite vegan cheese sauce and pickled jalapenos, and enjoy with salsa & guacamole! Yum!