These were really tasty- made them last night. This recipe is adapted from Vegetarian Times February 2000.
Chimichangas with Fresh Tomato Salsa
1 medium onion, chopped
1 large clove garlic, minced
1 1/2 lbs. fat free ground soy "meat" (i.e., Morningstar Farms)
14.5 oz. can low sodium diced tomatoes
2 tsp. chopped roasted jalapeno pepper (optional- I left out)
2 tsp. chili powder
1 tsp. ground cumin
1/2 cup shredded sharp cheddar cheese (option: use reduced fat cheddar)
6 medium (7 1/2 inch) flour tortillas
Preheat oven to 350 degrees F. Coat baking sheet once with cooking spray. Set aside.
Coat large skillet with cooking spray and place over low heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Add garlic and stir 30 seconds.
Add soy "meat", breaking it up with a wooden spoon. Stir in tomatoes, roasted jalapeno, chili powder and cumin. Mix well. Cover and cook, stirring occasionally, 8 minutes.
Meanwhile, stack tortillas, wrap in foil and bake until warm and pliable, 8 to 10 minutes.
Place tortillas on work surface and spoon about 3/4 cup "meat" filling in center of each, top with 1/8 cup cheese. Fold in sides and roll up, jelly roll style. Place on prepared baking sheet, seam side down. Bake until chimichangas are lightly browned, about 30 minutes. Serve topped with salsa.