Vegetarian Ww Skinny Chimichangas

• 1 onion
• 3 garlic cloves
• 2 teaspoons chili powder
• 1 teaspoon oregano (dried)
• 12 teaspoon cumin
• 8 ounces tomato sauce
• 2 mild green chilies
• 34 cup cheddar cheese (reduced fat)
• 6 tortillas
• 15 ounces navy beans (canned)
• 15 ounces diced tomatoes (canned)

1. Spray a medium nonstick skillet with nonstick spray; set over medium-high heat.
2. Add the navy beans, onion, garlic, chili powder, oregano, and cumin.
3. Cook, until onion is tender and the beans are warm, about 6 minutes.
4. Stir in the tomato sauce, diced tomatoes and the chiles; bring to a boil.
5. Reduce the heat and simmer, uncovered, until the flavors are blended and the mixture thickens, slightly, about 5 minutes.
6. Remove from the heat and stir in the cheddar cheese.
7. Hear tortillas in microwave for about 1 minute.
8. Spoon about 1/2 cup of the filling into the center of each tortilla.
9. Fold in the sides, then roll to enclose the filling.
10. Place the chimichangas, seam-side down, on a baking sheet sprayed with cooking spray.
11. Lightly spray the tops of the tortillas with nonstick spray.
12. Bake until golden and crisp, about 20 - 30 miuntes.

onion, garlic, chili powder, oregano, cumin, tomato sauce, green chilies, cheddar cheese, tortillas, navy beans, tomatoes

Taken from www.food.com/recipe/vegetarian-ww-skinny-chimichangas-370999 (may not work)