2-3 servings (toddler portion)		10 months plus
	Prep Time: 10 mins		Total time: 20 mins

This is a family recipe that will become a regular favourite at the dinner table enjoyed by all members of the family!

Method

• For the Filling- In a heated saucepan add the olive oil and cumin seeds. Wait until they crackle

• Next add the onion and garlic and allow to soften for a couple of minutes 
• Add in the beans and stir
• Add the red pepper, grated carrots and courgette and tomato paste. Stir well.
• Add in the cooked quinoa, tsp of smoked paprika and salt (optional). Leave aside. 
• Mash an avocado, add a few drops of lemon juice and a sprinkle of garlic powder
• For the Chimichanga wrap- Add all the ingredients in a bowl with warm water and form a dough. 
• Separate the dough in fist-sized balls. 
• Roll the dough out (not too thick) 
• Add the quinoa filling, avocado and top with cheese (optional)
• Make a paste with flour and water (acts like a glue)
• Fold the dough into a parcel and pan fry or air fry (spray with olive oil)

Enjoy these Mexican Chimichangas by themselves or paired with My Veggie Bubba’s A Hearty Plant-Based Soup!