Gluten Free Baked Chimichanga

Name: Gluten Free Baked Chimichanga
Ingredients: 2 cups chicken thighs (cooked, shredded or chopped ); 2/3 cup salsa (I use Trader Joe's red or green salsas); 1 teaspoon ground cumin; 1/2 teaspoon oregano; 1/2 cup Daiya cheese (or favorite shredded cheese); 2 green onions (chopped); 14 OZ can pinto beans (w/ soaking liquid); 1 slice bacon (finely chopped); 1 teaspoon cumin; 2 teaspoons Fiesta chili powder; 1 1/2 cup California basmati rice (or long grain); 2 tablespoons avocado oil; 1 teaspoon sea salt (or more to taste); 3-4 cloves garlic (sliced); 1/2 can tomato paste (see tip or tomato sauce if it is what you have); 2 teaspoons cumin; 2 1/4 cups chicken broth; 6 brown rice tortillas; 1 cup shredded cheese (Daiya, or any allowed cheddar)

"This gluten free baked chimichanga recipe creates a crunchy and delicious burrito, and is a great way to use up leftover taco fixings! No messy fryers, these are BAKED into crispy perfection! I have mentioned before, we LOVE Mexican food in this house. If I ask my husband and kids for any sort of... Read More....."

INGREDIENTS

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2 cups chicken thighs (cooked, shredded or chopped )

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2/3 cup salsa (I use Trader Joe's red or green salsas)

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1 teaspoon ground cumin

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1/2 teaspoon oregano

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1/2 cup Daiya cheese (or favorite shredded cheese)

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2 green onions (chopped)

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14 OZ can pinto beans (w/ soaking liquid)

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1 slice bacon (finely chopped)

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1 teaspoon cumin

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2 teaspoons Fiesta chili powder

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1 1/2 cup California basmati rice (or long grain)

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2 tablespoons avocado oil

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1 teaspoon sea salt (or more to taste)

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3-4 cloves garlic (sliced)

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1/2 can tomato paste (see tip or tomato sauce if it is what you have)

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2 teaspoons cumin

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2 1/4 cups chicken broth

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6 brown rice tortillas

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1 cup shredded cheese (Daiya, or any allowed cheddar)

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