Fresh Veggie and Yogurt Chimichangas

Fresh veggies, plain greek yogurt instead of sour cream, and some frying in canola oil make this taste awesome!

• Ready In: 30 mins
• Serves: 4
• Yields: 8 chimichanges

Ingredients

• 2  avocados
• 1  cup yogurt, plain greek
• 2  cups pico de gallo, fresh
• 1 (8 ounce) can  refried beans, with chilli pepper added
• 2  cups chihuahua cheese, shredded
• 8  tortillas
• 2  tablespoons canola oil

Directions

1. 1. Heat canola oil in a skillet on low heat. The oil should cover the bottom of the skillet.
2. 2. Spread a thin layer of yogurt onto the middle of the tortilla.
3. 3. Spread a couple spoonfuls of refried beans on top of the yogurt.
4. 3. Add a couple spoonfuls of pico de gayo on top of the beans.
5. 4. Add about 1/4 avocado on top of the pico de gayo.
6. 5. Add a couple spoonfuls of cheese on top of the avocado.
7. 6. Fold in the bottom, then the sides to make a burrito shape. It should be closed on all sides except one to minimize spilling in the skillet.
8. 7. Place burrito into oil that has been heated on low.
9. 8. Turn after 2 minutes or when the bottom is slightly browned. Then cook for two minutes on the other side.